Mediterranean Falafel Bowl (v)

Meanwhile, roughly chop the dill and coriander (stalks and all). Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the chickpeas into a large bowl along with half the dill, half the coriander, the cumin and a good pinch of salt and pepper. Mash together with a potato masher then shape into three balls per person.

Pop the sliced red pepper onto a lined baking tray and drizzle over a little oil. Season with a pinch of salt and pepper then roast on the top shelf of your oven until coloured and tender, 15 mins. Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, pop the chickpea balls into the pan and fry until nicely golden on all sides, turning regularly, 12-15 mins.

In the meantime, grate the beetroot (no need to peel). Trim the cucumber then quarter lengthways and chop widthways into small pieces. Pop the cucumber, beetroot and remaining coriander into a medium-sized bowl. Toss to mix. Roughly chop the olives and chop the tomatoes in half. Mix the tomatoes and olives together in another bowl.

Zest and halve the lemon. Pop the yogurt into a small bowl and squeeze in the juice from half the lemon. Add the lemon zest and the rest of the dill. Add 1 tsp of water per person to loosen it up, stir well, then season to taste with salt and pepper.