Dukkah Lamb Meatballs with Quinoa and Yoghurt Sauce

Garlic Yoghurt Sauce

• 1 - 2 garlic cloves, to taste
• 1 tsp olive oil
• 200 g fat-free plain yoghurt
• ¼ tsp fine sea salt
• ⅛ tsp ground black pepper

Lamb, Quinoa and Courgettes

• 95 g blanched hazelnuts
• 1 ½ Tbsp sunflower seeds
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp sesame seeds
• ½ tsp black peppercorns
• ¼ tsp dried fennel seeds
• ¾ tsp fine sea salt, plus 2 pinches
• 3 courgettes (approx. 400 g), cut in sticks (5 cm x 1 cm)
• 1 Tbsp olive oil
• 3 garlic cloves, crushed
• 7 sprigs fresh mint, 2 sprigs roughly chopped leaves
• 400 g lamb mince, broken in pieces
• 1000 g boiling water
• 150 g quinoa, rinsed
• 5 medjool dates, pitted, halved
• 150 g carrots, cut in pieces (2 cm)
• 20 g tahini
• 15 g cider vinegar
• 2 pinches ground black pepper