Lamb meatballs with watercress dressing

• lamb mince500g g
• feta↗100g g

  crumbled

• bag watercress↗100g g
• mint↗small pack

  small pack leaves picked and roughly chopped

• olive oil↗3 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• couscous↗300g g
• frozen peas↗200g g
• pomegranate seeds↗100g g

  to serve

• natural yogurt↗100g g

  to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Line a baking tray with parchment. Mix the lamb, feta and some seasoning in a large bowl. Roll the mince mixture into 20 walnut-sized balls. Put the meatballs on the prepared tray and bake in the oven for 20 mins until cooked through.

2. 2

   To make the dressing, whizz 25g of watercress, the mint, oil, vinegar and plenty of seasoning in a small food processor until smooth. Tip the couscous into a heatproof bowl and cover with 400ml boiling water. Cover with cling film and leave for 3-4 mins. Remove the cling film and fluff up with a fork.

3. 3

   Meanwhile, bring a small pan of water to the boil, add the peas and cook for 3 mins. Mix half the dressing, the peas and remaining watercress into the couscous. Top with the meatballs and serve with the remaining dressing, the pomegranate seeds and yogurt.