Lamb and feta meatballs with burghul pilaf

Combine the mince, crumbs, allspice and egg in a bowl and season well with sea salt and freshly ground black pepper.

Using clean hands, mix everything together until well combined.

Add the feta and work it as evenly through the mince as you can. Working with about 2 tsp of the mixture at a time, roll it into small-ish meatballs.

Place on a tray, cover, then refrigerate until you’re ready to cook.

Sprinkle the meatballs on the tray lightly with plain flour, then shake the tray to roll the meatballs and lightly coat them.

Heat the olive oil in a large, heavy-based frying pan over medium heat, add the meatballs, then cook, turning occasionally, for about 10 minutes or until golden and cooked through.

Alternatively, you can cook them in a single layer in a large roasting dish in a 180℃ oven for 10-15 minutes.

Heat the olive oil in a large, heavy-based saucepan or casserole over medium-high heat. Add the onion, garlic and a pinch of salt, then cook, stirring occasionally, for 5-6 minutes or until softened.

Add the tomato paste and allspice, then stir for 1 minute or so to cook out the tomato paste.

Add the burghul, currants and walnuts, stir to coat, then add the chicken stock and bring to the boil.

Reduce the heat to medium-low, then cook, covered, for 12-15 minutes or until nearly tender and the water has been absorbed.

Remove from the heat and stand, covered, for 10 minutes to finish cooking. Season to taste with sea salt and freshly ground black pepper.

Spoon the pilaf into a serving dish or bowl.

Pile over the meatballs and scatter with some chopped dill.

Scatter over some fig wedges, if using, then serve with fresh salad greens.