Harissa Pork Koftas on Flatbread

Menwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, harissa paste, breadcrumbs and salt for the breadcrumbs (see pantry for amount), then add the pork mince. Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the koftas onto a large baking tray. 

Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Meanwhile, zest and halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Halve the tomatoes.

In a small bowl, combine the yoghurt, half the lemon zest and half the mint. Season with salt and pepper.

In a medium bowl, combine the tomatoes, olive oil for the dressing (see pantry for amount) and half the lemon juice. Season with salt and pepper.

Pop the flatbreads (1 per person) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Just before serving, add the baby leaves to the tomatoes and toss to combine.