Greek Meatball Platewith Tzatziki & Grilled Halloumi

Wash, dice and dry the potatoes, then toss with a light spray of olive oil and a pinch of salt; air‑fry or bake at 400°F for 20‑30 minutes, shaking the basket or tray halfway through.

Season the beef mince with finely diced parsley, salt, oregano and garlic powder; mix well and roll into small golf‑ball‑size meatballs (about 12).

Heat 1 tsp olive oil in a pan over medium‑high heat and brown the meatballs on all sides until cooked through, then set them aside.

Add another 1 tsp olive oil to the same pan and fry the thinly sliced halloumi until golden brown on each side, then remove.

Combine the diced red onion, cucumber and cherry tomatoes in a bowl; season with salt and a squeeze of lemon juice.

In a separate bowl, mix the yoghurt, 1 tsp olive oil, finely chopped dill, the garlic clove, diced cucumber (middle removed) and a squeeze of lemon to make the tzatziki.

Assemble the bowl by arranging the roasted potatoes, meatballs, halloumi, fresh vegetable mix, and a generous dollop of tzatziki.