Begin by placing the mince in a large bowl, add the Baharat, salt and pepper then add the egg. Wash the parsley then finely chop the leaves and stems and add to the mince, then use your hands to mix thoroughly. Continue by pinching a small amount with your fingers then roll between your palms to make meatballs and continue until you have used up the mince (I made 12 fairly large ones, but smaller is better). Once done, heat the vegetable oil in a frying pan then add the meatballs and cook turning regularly until cooked through, roughly 10 – 14 minutes. When done set aside.

Continue by washing the salad then drying using a salad spinner and add to a bowl. Next take the carrot and use a peeler to remove the outer skin before then peeling individual strands of carrot into the salad until you reach the core of the carrot (the lighter colour), then stop. Take a jug and add the extra virgin olive oil, cream replacement and a few twists of pepper before crumbling in the Roquefort cheese. Use a hand whisk to mix this all together into a dressing then pour over the salad and mix thoroughly before arranging on a plate. Finally top with the meatballs and serve.