Heat½ tablespoon of the oil in a frying pan, add the onion and garlic and fry for 4–5 minutes until softened, then leave to cool.

Mix together the cooked onion and garlic, courgette, turkey, cumin seeds, feta and half the parsley in a bowl.

Shape into 12 balls and place on a baking sheet.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until cooked through.

Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions.

In a separate pan of boiling water, cook the peas until tender.

Drain the quinoa and peas, then transfer to a bowl and stir in the mint, remaining parsley, lemon rind and juice and rocket leaves.

Serve the meatballs with the quinoa, drizzled with the remaining olive oil.