Preheat oven 400 degrees (200c). Halve, peel, and finely dice the onion. Mince or grate the garlic. Mince the oregano and mint. Halve the lemon. Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating as necessary. Discard the seedy core.

Bring 1 cup water and the stock concentrate to a boil in a small pot. Toss the zucchini ribbons in a bowl with the juice of one lemon half. Season with salt and pepper. Once the water is boiling, add the bulgur, cover, and reduce to a simmer for 12 minutes, until tender. Keep covered until the rest of the meal is ready.

Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium heat. Add 1/2 the spinach to the pan and cook, tossing, 2-3 minutes, wilted. Season with salt and pepper.

Let spinach cool slightly, then finely chop. In a medium bowl, combine the ground lamb, cooked spinach, panko, onion, oregano, half the garlic, half the mint, 1 teaspoon harissa (or less to taste, it’s spicy!), and a large pinch of salt and pepper.

Form lamb mixture into 1-inch meatballs and place on a lightly oiled baking sheet. Place in the oven for 10-12 minutes, until cooked through.

Meanwhile, make the spiced yogurt sauce: in a small bowl, mix together the yogurt, remaining mint, remaining garlic, harissa (to taste), and a squeeze of lemon. Season with salt and pepper.

Toss the marinated zucchini ribbons in a large bowl with the remaining spinach, a squeeze of lemon, and 1 tablespoons olive oil. Season with salt and pepper.

Serve the meatballs atop the bulgur, drizzled with spiced yogurt sauce. Plate the spinach and zucchini salad to the side. Enjoy!