Harissa lamb meatballs with broad beans & garlic yogurt

Instructions

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1. 1 Tip the mince into a large bowl, add the cumin, coriander, harissa, lemon zest, parsley and half of the crushed garlic. Season well and combine the mixture using your hands. Roll into mini meatballs, about the size of a small cherry tomato. Put on a plate and chill until you’re ready to serve.
2. 2 If using fresh broad beans, put them in a pan and pour over boiling water. Simmer for 5 mins, then drain and plunge into cold water. When cool enough to handle, pierce each bean with your nail and slip each one out of its skin. Discard the skins. If using frozen broad beans, cover with boiling water, leave to stand until defrosted, then pod them.
3. 3 To make the garlic yogurt, combine the yogurt with the remaining garlic, a small squeeze of lemon juice and a little salt. Leave at room temperature for 30 mins if you can.
4. 4 Heat a large frying pan over a medium-high heat with a drizzle of oil. Cook the meatballs for around 5 mins, rolling them around the pan to colour them on all sides, until deep brown and glossy.
5. 5 Drain the beans well, then toss with a squeeze of lemon, a drizzle of oil and salt.
6. 6 Spread the yogurt over a large plate or platter. Spoon over the broad beans and meatballs, drizzling generously with some of the oily juices from the pan. Scatter over the herbs and pomegranate seeds, then serve with the warm flatbreads for scooping.