Chermoula Pork Koftas and Fries

Meanwhile, pop two thirds of the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the garlic parcel on the baking tray with the chips until soft, 10-12 mins. 

Zest and halve the lemon (see ingredients for amount). Peel and grate the remaining garlic (or use a garlic press).

In a large bowl, combine the chermoula spice mix (add less if you'd prefer things milder), lemon zest, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) with the remaining garlic. 

Add the pork mince, season with pepper and mix together with your hands.

Shape into sausage shapes, 2 per person. Flatten to make koftas and thread a skewer through each one. IMPORTANT: Wash your hands and equipment after handling raw mince.

Transfer the koftas to a large baking tray and bake on the middle shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the roasted garlic and yoghurt (see ingredients for amount). Season with salt and pepper. Set aside.

While the koftas bake, cut the tomato into 1cm chunks and add to a medium bowl with a squeeze of lemon, the sugar for the dressing (see pantry for amount) and a drizzle of olive oil. Season with salt and pepper, then mix well.

When the fries are cooked, crumble over the Greek style salad cheese.