For the harissa yoghurt:
200g natural yoghurt
1 tsp harissa, or more to taste
Salt and black pepper
For the vegetables:
2 medium sweet potatoes
1 head of cauliflower
1 tsp cumin
1 tsp garlic powder
1 tbsp olive oil
For the burgers:
500g lamb mince
2 tsp cumin seeds
1 red chilli, deseeded and finely chopped
Handful of fresh coriander, chopped
1 tsp Worcestershire sauce
120g Feta, cut into 16 cubes
1 tbsp vegetable oil
- For the harissa yoghurt, combine the yoghurt and harissa in a small bowl and season to taste. Add more harissa if desired. Place in the fridge until ready to serve.
- Place the lamb mince in a large bowl and add the cumin, chilli, coriander, Worcestershire sauce and egg. Season, then use clean hands to mix until just combined.
- Divide the mixture into 16 small portions. Shape into mini burgers, pushing a cube of Feta into the centre of each patty and sealing it in. Place in the fridge for one hour to firm up.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Prick the sweet potatoes all over with a fork and microwave on high for 3-4 minutes. Remove and allow to cool enough to handle.
- Peel the sweet potatoes and cut them into bite-sized cubes. Place them in a bowl and add the cauliflower florets. Drizzle with the oil and sprinkle with the cumin, garlic powder and some salt and pepper. Toss to coat.
- Transfer the vegetables to two large baking trays and place in the oven for 30 minutes, rotating the trays halfway through.
- Heat the oil in a large pan over a medium-high heat. Cook the burgers for two minutes per side until brown all over, then transfer to a baking tray. Place in the oven for the final 8-10 minutes of the vegetable cooking time, until the burgers are cooked throughout.
- Serve the burgers with the cumin-roasted vegetables and the harissa yoghurt.
Per serving: 538kcals, 25.9g fat (10.4g saturated), 30.3g carbs, 6.4g sugars, 45.5g protein, 5.1g fibre, 0.566g sodium
One easy way to add extra nutritional value to your meals is to get into the habit of adding a handful of dark leafy greens (such as baby spinach) to every plate.