• Using a vegetable peeler, peel cucumber into ribbons. Slice lemon into wedges. Finely chop garlic. Grate carrot. • Pick thyme leaves (see ingredients) and roughly chop. • In a large bowl, combine lamb mince, fine breadcrumbs, Middle Eastern seasoning, thyme, the egg and a pinch of salt. • Using damp hands, roll lamb mixture into small koftas (you should get 3 koftas per person).

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and half the garlic and cook, stirring, until softened, 2-3 minutes. Add the water and chicken-style stock powder and bring to the boil. • Add couscous and currants, then stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).

• To the saucepan with the couscous, add cucumber, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide couscous salad between bowls. • Top with lamb koftas and a dollop of garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!