Lamb meatballs with minty green veg

In a small bowl, combine the yogurt and garlic with lots of black pepper. Add 1 tsp cold water to thin it slightly, then cover and chill.

Heat a frying pan over a high heat, then, without adding any oil, fry the meatballs, shaking the pan frequently, for 12-14 minutes, or until golden brown, the juices run clear and there is no pink meat. Lift out onto a plate and keep warm. Add the courgettes to the pan and fry for 2 minutes. Add the cumin, mint and pumpkin seeds and cook for 1 minute. Transfer to a separate plate and sear the little gem wedges in the pan briefly until lightly browned, for 1 minute or so each side, in 2 batches.

Transfer the little gem to serving plates and arrange the courgette mixture on top, followed by the meatballs and sliced onion. Drizzle with the garlic yogurt and scatter over the extra mint leaves to serve.