Ingredients for Freeform Chicken Meatballs with Carrots and Yoghurt Sauce

• 675g small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise

• 1/2 teaspoons crushed red pepper flakes

• 80ml extra-virgin olive oil, divided, plus more for drizzling

• 2 1/4 teaspoons kosher salt, divided

• 450g chicken mince or turkey mince

• 6 spring onions, white and pale-green parts finely chopped

• 1 large egg, beaten to blend

• 2 tablespoons plain breadcrumbs

• 3 teaspoons finely grated lemon zest

• 2 teaspoons garam masala

• 240ml plain Greek-style yoghurt, preferably full-fat

• 2 tablespoons fresh lemon juice, plus more for serving

• 2 cups baby rocket or watercress

• Flaky sea salt

Arrange racks in upper and lower thirds of oven; preheat to 218°C. Toss carrots, red pepper flakes, 2 tablespoons oil, and 1/2 teaspoons kosher salt on a rimmed baking sheet. Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20–25 minutes.

Meanwhile, mix chicken mince, spring onions, egg, breadcrumbs, lemon zest, garam masala, 2 tablespoons oil, and 1 1/2 teaspoons kosher salt in a large bowl until just combined.

Rub another rimmed baking sheet with 1 tablespoon oil. Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet. Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15–20 minutes.

Meanwhile, whisk yoghurt, 2 tablespoons lemon juice, and remaining 1/4 teaspoons kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.

Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yoghurt sauce, then top with rocket. Drizzle with oil and lemon juice; season with sea salt.

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