Venison Meatballs with Carrot and Courgette

Cook the meatballs according to the cooking guidelines. Make a yogurt sauce with 120ml 0% fat plain yogurt and stir in 1 finely grated garlic clove, a pinch of cumin and 2 tablespoon freshly chopped mint. Set aside.

On a medium to high heat, add a couple of sprays of rapeseed oil in a heavy- based frying pan or wok. Once the oil is heated, empty one 250g pack carrot spaghetti and one 25g pack courgette spaghetti (Tesco) contents into the pan or wok and stir fry for 4 minutes. Serve the cooked meatballs on top of the vegetable spaghetti with dollops of the minty yogurt. Scatter with a handful of pomegranate seeds and serve.