Harissa Beef Koftas

Pop the panko breadcrumbs into a bowl. Add half the harissa and season with salt and pepper. Add the beef mince and mix with your hands until combined and shape into 2 sausage shapes per person. Flatten to make koftas and thread a skewer into each one. Pop on a plate and put in the fridge until ready to cook. IMPORTANT: Wash your hands after handling raw meat.

Peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Pop the koftas and garlic parcel on a large baking tray. When the potatoes are halfway through cooking, bake the koftas on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Meanwhile, pop the cider vinegar into a large bowl and add the olive oil and sugar (see ingredients for amount). Season with salt and pepper and mix to combined. Halve the tomatoes and pop into the bowl with the dressing. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Set aside - we'll add to the dressing just before serving.

Pop the yoghurt in a bowl and add the remaining harissa. Season with salt and pepper and stir to combine. Once the koftas and garlic are cooked, remove from the oven. Carefully remove the garlic from the foil, pop on a board and mash with a fork. Stir into the yoghurt.