Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then finely chop.
Roughly chop the flat leaf parsley (stalks and all). Pick the mint leaves from their stalks and finely chop (discard the stalks).
Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Pop the panko breadcrumbs into a bowl. Add water for the breadcrumbs (see ingredients for amount), chermoula spice mix and half the garlic, parsley, mint and chilli respectively. Season with the salt for the koftas (see ingredients for amount) and pepper. Add the lamb mince. Mix with your hands until combined and shape into 4 mini sausage shapes per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the koftas to the pan and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

While the koftas cook, chop the tomatoes into small chunks. Trim the baby gem, halve lengthways, then thinly slice widthways. Mix the remaining garlic with the olive oil (see ingredients for amount). Spoon the garlic oil over the naans and place on a baking tray. When the wedges have 4 mins left, warm the naans in the oven for 3-4 mins.

Place a warm naan on each plate and top with the salad, koftas and a sprinkling of the remaining mint, parsley and chilli (use less chilli if you don't like heat). Finish with a drizzle of yoghurt. Sprinkle the zahtar spice on the wedges, toss to coat and serve alongside. Enjoy!