Air Fryer Chermoula Beef Koftas

Halve, peel and slice the red onion as thinly as you can. Peel and grate the garlic (or use a garlic press). Halve the lemon.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add two thirds of the sliced onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.

While the onion cooks down, pop the remaining onion into a large salad bowl, squeeze in half the lemon juice and sprinkle in a pinch of sugar and salt. Mix together and set aside to pickle.

Once the onion has cooked down, add the garlic and half the chermoula spice mix. Fry until fragrant, 1 min more.

Stir in the rice and turmeric until coated, 1 min. Add ¼ tsp salt, the chicken stock paste and the water for the rice (see pantry for amount) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, in a large bowl, combine the beef mince with the savoury seasoning and remaining chermoula spice mix. Season with salt and pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Place the koftas into your air fryer basket.

Air fry at 200°C until browned on the outside and cooked through, 8-10 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle. Give the basket a shake halfway through.

While everything cooks, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

Cut the tomato into 1cm chunks.

Add the cucumber and tomato to the bowl with the pickled onion with a drizzle of olive oil (if you'd like) and toss to coat. Season with salt and pepper.

When everything's ready, fluff up the spiced rice and share between serving bowls.

Top the rice with the koftas, pickled onion salad and drizzle over the Greek style yoghurt.

Cut any remaining lemon into wedges and serve alongside for squeezing over.