• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and zucchini into bite-size chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• While veggies are roasting, combine lamb mince, the egg, and the fine breadcrumbs in a medium bowl. Season with a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

• In the last minute of cook time, add the tandoori paste, the brown sugar, and the water, until slightly thickened, 1 minute. • Remove pan from heat and stir through 1/2 the yoghurt.

• When veggies are done, remove tray from oven and stir through baby spinach leaves and a drizzle of white wine vinegar.

• Divide roasted veggies between plates. • Top with tandoori-style meatballs. Dollop over Greek yoghurt. Garnish with flaked almonds. Enjoy! Little cooks: Take the lead by adding the garnish!