Lamb Meatballs

Peel and chop the onion and garlic. Heat oil in a pan over medium-high heat and fry the onion and garlic for 5 minutes. In a bowl, combine the lamb mince, onion mixture, harissa paste, coriander cumin powder, salt and pepper. Knead well, for about 5 minutes. Shape the meat mixture into 8 meatballs.

Heat oil in a pan over medium-high heat and fry the meatballs for 5 min until browned, then cover with a lid, reduce the heat and cook for 5 min further until cooked through.

Meanwhile, rinse and slice the Romaine lettuce. Halve the cherry tomatoes. Roughly chop the cucumber. Pick and roughly chop the mint and coriander leaves. Combine the lettuce, tomatoes, coriander, mint and cucumber in a bowl.

Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

Juice the lemons. In a small bowl, combine 2 tbsp of lemon juice, the pomegranate molasses, olive oil, sumac powder, salt and black pepper. Add to the salad and mix well. Finish with the pomegranate seeds. Serve with the meatballs.