Wash and clean the broccoli and cauliflower and cut into florets. In a bowl, mix with 4 tablespoons of oil, salt, pepper and paprika. Distribute on a baking tray. Add 100 ml water. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
manufacturer) 20-25 minutes. Take out and let cool, sprinkle with 2 tablespoons of vinegar.
For the Parmesan chips, grate Parmesan coarsely and sprinkle 8 circles (6-7 cm Ø each) next to each other on a baking tray lined with baking paper. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
manufacturer) Bake for 8-10 minutes. Remove and let cool. Peel garlic and chop finely. Knead with minced meat, mustard, salt and pepper. Cut feta into cubes. Form small balls out of the minced mass, press a piece of feta in the middle of each ball and cover with minced meat.
Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs for 6-8 minutes.
In the meantime mix yoghurt with harissa and sesame paste. Stir in milk, 2 tablespoons of oil and 2 tablespoons of vinegar. Season to taste with salt, pepper and sugar. Wash parsley, shake dry, pluck off leaves and chop. Mix parsley with cauliflower broccoli vegetables
Serve with the meatballs and drizzle with salad dressing. Add the parmesan chips