Bring a bit of North African niceness to the table with these delicious meatballs that get all lit up with harissa. But wait, what's harissa? Originating in Tunisia (or thereabouts), it's a spicy paste made from roasted red peppers and other aromatics (maybe garlic, cumin, a bit of lemon). Our version isn't going to blow your head off, but we suggest you taste a little first and just add what feels right for you.
Peel and crush garlic. Place garlic, panko breadcrumbs, 40ml (2 tablespoons) water, mince, ½ teaspoon sea salt flakes and a good crack of black pepper in a bowl and mix to combine. Shape into 8 meatballs.
Peel and cut onion into thin wedges. Rinse and drain butter beans. Chop tomato into bite-size pieces.
Heat ½ the oil in a frypan over medium-high heat. Add onion, season with salt and pepper and cook, stirring occasionally, for 3–4 minutes or until starting to caramelised. Add meatballs and cook, turning occasionally, for 4–5 minutes or until caramelised.
Add Not-So-Hot Harissa, canned tomato, honey, ½ the vinegar and 125ml (½ cup) water. Season with salt and pepper, bring to a simmer and cook for 9–10 minutes or until sauce has reduced slightly. While meatballs are braising, continue with step 5.
Place remaining oil, remaining vinegar and mustard in a bowl large enough to toss the salad and mix to combine. Add butter beans, tomato and mixed salad leaves, season with salt and pepper and gently toss to coat.
Divide bean salad between plates and top with meatballs and yoghurt to serve.