Heat your oven to 220C/430F and line an oven tray with baking paper. Add the ground beef to a large mixing bowl, then add the grated zucchini, crumbled feta, 2 tablespoons of harissa paste, crushed garlic, chopped parsley, scallions, 1 teaspoon of salt and 1 teaspoon of ground cumin. Use a spoon to mix everything through the beef so it’s well combined and evenly distributed.

Scoop up a heaped tablespoon of the meatball mixture, and roll it into a small ball in your hands. Place on the prepared baking tray, and repeat with the rest of the mixture. PRO TIP: Wetting your hands slightly before doing this will make it a little easier (it’ll prevent the mixture from sticking).

Drizzle the meatballs with olive oil, then transfer to the oven and cook for 20 minutes, or until lovely and golden brown. Remove from the oven.

While the meatballs are in the oven, add the jarred red peppers, cottage cheese, the remaining feta, 2 garlic cloves,1 tablespoon of lemon juice, 1 tablespoon of harissa paste and 1 teaspoon of salt to a food processor, food chopper or blender. Blitz to combine into a lovely, smooth, creamy sauce. Taste and season with a little more salt if needed.

Spoon about half the smoky red pepper sauce onto the base of a serving platter or bowl, then pile the meatballs on top. Scatter over the diced cucumber, chives and red pepper flakes.