Spiced lamb meatballs with baked cauliflower salad

Instructions

1. Preheat oven to 210°C. Line 2 large baking trays with baking paper. Cut half of the onion into thin wedges. Divide onion wedges and cauliflower between the trays. Spray with olive oil and bake for 20 minutes, or until golden and tender.
2. Meanwhile, into a bowl, grate the remaining onion. Add the mince and spice mix and combine well. Roll level tablespoons of mince mixture into balls. Heat 1 tablespoon olive oil in a large saucepan over medium-high. Cook the meatballs in batches, turning, for 5-7 minutes or until browned and cooked through.
3. Meanwhile, in a heatproof bowl, place couscous and add 1 cup boiling water. Cover and stand for 5 minutes. Separate couscous grains with a fork and stir in chopped mint.
4. Boil or steam the beans until just tender. Combine baked cauliflower and onion with beans. Serve lamb on couscous with cauliflower salad. Top with yoghurt and scatter with extra mint leaves.