Friday: Turkey meatball pittas
500g turkey mince
2 garlic cloves, crushed
15g mint, leaves picked and chopped
2 tbsp olive oil
1 lime, zested and juiced
4 wholemeal pittas
¼ iceberg lettuce, shredded
1. Trim and coarsely grate the courgette on a box grater. Transfer to the middle of a clean tea towel, secure around the courgette, then squeeze firmly, pressing out the water over the sink. Tip the drained courgette into a bowl, add the turkey mince, garlic and most of the mint. Season, then mix until the courgette and mint are evenly distributed. Divide the mixture into 12 and roll firmly in your hands to make ping-pong sized balls. Place on a baking tray.
2. Heat the grill to high. Drizzle 1 tbsp oil over the meatballs and toss to coat. Grill for 10-15 mins, turning them over and draining off any liquid from the tray halfway through, until cooked throughout.
3. Meanwhile, whisk 1 tbsp oil, half the lime juice and all the zest in a large bowl. Peel the carrots, discarding the peel, then keep peeling to get thin ribbons. Transfer to the dressing bowl. Repeat with the cucumber, making thin shavings of cucumber, and discard the seedy middle. Add the iceberg lettuce, remaining chopped mint and toss with the dressing. Taste and add more lime juice if you prefer.
4. Toast the pittas, then split down the lengths of one side to open them up like a pocket. Add some of the ribbon salad to each pitta (drain briefly in the bowl, before adding), and top with the meatballs. Toss the spinach into any leftover ribbon salad and dressing, then serve alongside.