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Lamb and feta meatballs Zesty preserved lemon and mixed grains lighten up traditionally heavy meatballs.

SERVES 6

PREP 10 mins COOK 20 mins 

*400g lamb mince

*250g pack mixed grains 

* 2tbsp preserved lemon paste 

*75g feta cheese

*Handful flat-leaf parsley, chopped, plus extra leaves to serve

*1tsp dried mint

* 1tbsp olive oil, plus extra for frying 

* 2 fat garlic cloves, crushed

*400g tin chopped tomatoes 

*Head radicchio, separated into leaves

*50g pitted green olives, sliced if large 

* Zest 1 lemon, the lemon cut into wedges for squeezing (optional)

*Houmous, to serve (optional)

COOK'S TIP

Swap the houmous for yogurt or tahini, which will also add a savoury layer of flavour. 

1 In a bowl, mix together the lamb, mixed grains, preserved lemon paste, 50g of the feta, the parsley and mint. Season well. Divide the mixture and roll it into 18-20 balls

2 Heat a good splash of oil in a large a non-stick frying pan and brown the meatballs all over. Do this in batches if you need to.

3 Remove the meatballs to a plate, wipe 3 pan along with the garlic. Heat for 1 min, then add the tomatoes. Bring to a fast simmer, return the meatballs to the pan and then simmer them in the sauce for 10 mins.

4 Serve the meatballs with the Fremaining feta, radicchio, olives and lemon zest, with the houmous spooned on top of the sauce, if using.

Baked spinach and ricotta conchiglioni

The addition of beans bulks out the sauce with extra fibre and protein.

1 Heat the oven to 180C Fan/Gas 6. Cook the pasta for 10 mins in a large pan of salted boiling water. Rinse under cold water, then drain and set aside.