Lamb Burger and Homemade Tzatziki

Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic, breadcrumbs, chermoula spice mix and water for the breadcrumbs (see ingredients for amount) into a large, then mix to combine. Add the lamb mince, season with salt (see ingredients for amount) and pepper, then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, trim and halve the cucumber lengthways (see ingredients for amount). Scoop out the seeds and discard, then coarsely grate half of it. Place the grated cucumber in a sieve and press with the back of a spoon to remove as much water as possible then pop into a small bowl along with the yoghurt. Season with salt and pepper, then mix well.

Chop the remaining cucumber into small pieces. Crumble the Greek style salad cheese. In another bowl, mix together the vinegar and olive oil for the dressing (see ingredients for amount), then season with salt and pepper. Chop the tomatoes into 2cm pieces and toss in the dressing. Just before serving, add the chopped cucumber and olives to the bowl with the tomatoes and mix together. Halve the burger buns and pop onto a baking tray and into the oven to warm through, 2-3 mins.