Simon Rimmer served up lamb meatballs with pea tabbouleh on Sunday Brunch.

The ingredients for the meatballs: 450g minced lamb, Half finely grated onion, 2 cloves garlic, ½ tsp chilli powder, 1 tsp sumac and ½ tsp ground cinnamon.

For the tabbouleh: 500g cooked peas, 1 cucumber, deseeded and chopped, 100g mint, 50g chopped parsley and 3 spring onions, finely chopped.

For the dressing: 60ml extra olive oil, juice and zest 1 lemon and 1 tsp chilli flakes.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.