Greek-Style Meatball Salad

In a large bowl, mix together the minced lamb, diced onion, lemon zest, oregano, cinnamon, breadcrumbs and beaten egg. Grate in a little nutmeg and season to your taste with salt and pepper. Use your hands to roll and shape the mixture into roughly walnut-sized balls and set aside on a plate. Next, put the 2 tbsp of oil into a large frying pan and place over medium-high heat. When the oil is hot, add the meatballs (you will need to work in batches), turning them often, until they are golden brown all over and cooked all the way through. Transfer the cooked meatballs to a plate lined with kitchen paper.

Tear the cos leaves into large pieces and place them in a large serving bowl, together with the prepared tomatoes, cucumber, sliced onion, olives and feta cubes. In another bowl or jug, mix together the yoghurt, tablespoon of oil, mint and garlic, and season to taste with salt and pepper.
To serve, sit the cooked meatballs on top of the salad and drizzle over a little of the mint yoghurt, then take the dish to the table with the rest of the yoghurt, the warmed pitta breads (if using) and the lemon wedges alongside.