Lamb meatballs in harissa with salted cucumbers

Method

1. Put the cucumber in a sieve set over a deep bowl, scatter the sea salt over it, toss, then leave for 30 minutes. Toss occasionally.
2. Meanwhile, make the meatballs. Put all the ingredients except the oil in a mixing bowl, season well with salt and pepper and stir to combine. Shape into 20-24 meatballs the size of walnuts and set aside.
3. For the chilli sauce, stir the harissa, lemon juice and oil together in a small bowl (see tip). Taste and season – it should be on the sharp side.
4. Heat a large frying pan with a splash of vegetable oil. When hot, fry the meatballs over a medium heat, turning occasionally, for 8-10 minutes until cooked through. Put most of the chilli sauce into a wide bowl, add the meatballs and toss to coat. Leave them for 2-3 minutes to soak in the sauce and cool down a little.
5. Meanwhile, rinse the cucumber and pat dry with kitchen paper. Spread a thick layer of yogurt onto a serving platter, scatter over the cucumber and mint, then add the meatballs. Spoon over more of the chilli sauce (serve the rest alongside in a bowl)