Summer Halloumi and Chilli Meatball Spaghetti with Broad Beans

METHOD

1. Preheat your oven to 200c/400f/gas 6.
2. Take a large bowl and add the minced beef, egg, finely diced halloumi, garlic, spring onion and chilli. Mix everything with a fork until well combined. Using your hands, roll balls of the mixture, about the size of a golf ball. Place them on a foil lined baking sheet. Once all rolled, place the baking sheet into your oven for around 25 minutes or until they have browning well on top.
3. Meanwhile, boil the spaghetti in lightly salted boiling water. When it’s only a few minutes away from being cooked, drop in the bread beans, peas and asparagus. Simmer everything together for a few further minutes and pour into a colander. Drizzle over a splash of olive oil, add the fresh herbs and gently toss. Pour the spaghetti onto a large serving plate and then add the meatballs on top.
4. In a small bowl combine the yoghurt, lemon juice and seasoning. You could add chilli paste for an extra kick.Slice the avocado and arrange around the serving plate and then garnish with some watercress, the lemon zest and drizzle over the lemon yoghurt. Serve immediately.