Meatballs with spinach, pine nuts & spiced saffron yoghurt

Put your culinary skills to the test with this tasty dish!

SERVES 4 Preheat oven to 180°C (160°C fan). Heat 1 tbsp olive oil in a small frying pan over low heat and gently fry 1 finely chopped banana shallot 10 mins until soft. Set aside and allow to cool. In a large bowl, mix together 300g beef mince and 300g pork mince along with 2 grated garlic cloves, cooled shallot, 1 tsp hot smoked pimenton de la Vera, 1 tsp sweet smoked pimenton de la Vera, 1 tsp ground cumin and a handful of chopped coriander. Season well and shape into 16 walnut-sized balls. Heat 1 tbsp olive oil in a large ovenproof frying pan over medium-high heat. Add meatballs and fry until golden. Transfer to oven 5 mins to finish cooking. Remove to a warm plate and cover loosely with kitchen foil. Meanwhile, make the spiced saffron yoghurt. In a bowl, mix together 300g Greek yoghurt, 1 grated garlic clove and 1 tbsp finely chopped mint and season well. Stir in a pinch of saffron threads – soaked in 1 tsp boiling water – and the soaking water. Place frying pan over a high heat and add 250g baby spinach and 30g sultanas along with a small splash of water. Mix together and allow spinach to wilt and mingle with cooking juices from the meatballs. Add 30g toasted pine nuts, then return meatballs and any resting juices back into the pan and toss everything together. Divide yoghurt between 4 plates and top with meatballs and spinach. Serve with crusty bread.