These Arabian meatballs are super tasty, and the accompanying bulgur salad is full of good stuff as well: pomegranate, olives, mint and feta. We're serving the lot with hummus, which you can buy in or make yourself. Save half of the meatballs and hummus for tomorrow, where things are especially easy. Enjoy!

Directions

1. Cook the bulgur according to the packet, then blanch with cold water and leave to drip off.

2. Chop onion, garlic, olives, coriander, cinnamon, cumin, egg and rinsed parsley for the meatballs finely in a mini chopper or food processor. Mix this with chicken mince, milk, plain flour and salt.

3. Stir everything together well, until you have a firm farce. Add a bit more flour if the farce is a bit too wet. If you're unsure of the seasoning, you can fry a little test-ball on a pan to check.

4. Cook the meatballs in a mix of butter and olive oil until golden.

5. Finely chop parsley and mint for the bulgur salad in a mini chopper or food processor. Rinse and dice the cucumber. Halve the pomegranate and tap the shell with a wooden spoon while you hold it over a bowl to knock out the seeds, and pick out the rest. If you bought cleaned pomegranate seeds, we reckon you know what to do! Mix the lot with bulgur, black olives, and top with feta.

6. Serve the meatballs with the yummy bulgur salad and hummus.

7. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids pick the pomegranate seeds out of the shell, if you're using whole pomegranates. But for Pete's sake, remember an apron! The seeds give off quite a bit of colour!