Meatball Wraps

Halve and peel the red onion, then chop each half into 4 wedges. Add these to the wedges when you give them a turn. Peel and grate the garlic (or use a garlic press), zest then halve the lemon. Pop the sausage meat into a mixing bowl and add the garlic, half the lemon zest and half the paprika. Mix well with your hands and shape into 4 balls per person. Transfer to a plate as you make them. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Heat a splash of oil in a frying pan over medium-high heat. When the oil is hot, add the meatballs. Brown all over, as evenly as possible - 2 mins per side then lower the heat to medium and cook until the meatballs are no longer pink in the middle. This will take 15-20 mins. Turn the meatballs every 2 mins to make sure they don't burn.

Meanwhile, shake the Greek yoghurt pouch and squeeze into a small bowl. Season with salt and stir in the remaining lemon zest. Mix well and add a pinch of the remaining paprika. Taste and add more paprika as necessary. Keep to one side.

Trim the cucumber then quarter lengthways. Chop witdthways into small pieces. Trim the root from the baby gem lettuce then halve lengthways and thinly slice widthways. Pop into a large bowl and season with salt and pepper. Just before serving, dress the salad with a squeeze of lemon juice and a splash of olive oil and toss well.