• Grate carrot (see ingredients). Thinly slice cucumber and cut into half moons. Finely chop garlic. Pick and thinly slice mint leaves (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with enough water to just cover the cucumber and set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a second medium bowl, combine lamb mince, Middle Eastern seasoning, fine breadcrumbs, the egg, half the garlic and a pinch of salt. • Using damp hands, roll the lamb mixture into small koftas (3-4 per person). Transfer to a plate. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook koftas, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add the honey and a dash of water. Turn koftas to coat.

• While the koftas are cooking, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 1-2 minutes. • Add the butter and remaining garlic and cook until fragrant, 1 minute. • Add the water and salt and bring to the boil. Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork. • Add baby spinach leaves and stir to combine.

• In a medium bowl, combine Greek-style yoghurt and mint. • Drain pickled cucumber. • Divide carrot couscous between bowls. Top with Middle Eastern lamb koftas. Serve with pickled cucumber and mint yoghurt. Enjoy!