Greek meatball bowl with tzatziki, salad and rice

Put dill, parsley and mint, tough stems removed, in a food processor with half a red onion, roughly chopped.

Add some garlic to the herbs (the rest goes to the meat) and pulse until very finely chopped.

Add the herb mixture to the 85-15 ground beef with a pinch of dry oregano and salt; mix by hand until combined and form meatballs of the same size.

Cook in an air fryer, in the oven 12 to 15 minutes, or on the stovetop (best for texture).

Drizzle a nonstick skillet with olive oil and cook the meatballs in two batches without crowding, rolling them in the oil for colour, until cooked through; use a splatter screen.

Tzatziki: pulse two mini cucumbers, one large garlic clove, parsley, dill, a little mint, lemon zest and lemon juice in the food processor until very finely chopped (or grate cucumber and garlic by hand).

Stir in Greek yogurt, a pinch of salt and a drizzle of extra virgin olive oil.

Salad: thinly slice cucumbers, quarter tomatoes, thinly slice a green bell pepper; dress in a bowl with lemon, extra virgin olive oil, oregano, salt and mint.

Build a bowl on mixed greens with rice, salad, meatballs and plenty of tzatziki; finish with a squeeze of lemon.