Soak the breadcrumbs and make the meatball mixture

• In a mixing bowl, combine part of the yoghurt with the breadcrumbs and a dash of water.
• Leave to sit for 5 minutes, then add the pork mince, garlic, dried dill, dried oregano, chilli flakes and lemon zest.
• Crumble in half of the feta, season with pepper and a little salt, then roll into 16-20 even sized balls.

Cook the meatballs

• Bring a frying pan to a medium heat with a drizzle of oil and cook the meatballs until golden brown and cooked through, gently turning so all sides caramelise.
• Lower the heat, drizzle over the honey and swirl in the pan to coat.

Cook the orzo

• Cook the orzo as per pack instructions.
• Strain and rinse under cold water to cool.

Make the tzatziki

• Grate part of the cucumber and press in a paper towel to remove excess water.
• Combine in a bowl with the remaining yoghurt, garlic, dill, lemon juice and seasoning to taste.

Assemble the bowls

• Toss the orzo, rocket and half of the herbs with a drizzle of oil, then divide into four bowls.
• Top with the meatballs, thinly slice the remaining cucumber and divide amongst the bowls with the tomatoes and onion.
• Spoon the tzatziki into the bowls, sprinkle with the remaining herbs and crumble the leftover feta over top.