Thai Style Pork Meatballs on Flatbreads

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the sesame seeds. Toss to coat then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Pop the panko breadcrumbs into a bowl. Add the red Thai style paste and lime zest then mix together. Add the pork mince. Season with salt and pepper. Using your hands, mix everything together until very well combined. Shape the mixture into evenly sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto another large baking tray, drizzle with oil then bake on the top shelf of your oven until browned on the outside and cooked through, 15-20 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, roughly chop the peanuts and pop into a medium bowl. Squeeze in the remaining lime juice and add the olive oil for the dressing (see ingredients for amount). Season with salt, pepper and a pinch of sugar. Mix to combine.

Trim and peel the carrot, then trim the cucumber. Use a vegetable peeler to peel long ribbons from all sides of the lengths of both. Stop when you get to the core/seeds. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Add the mint to the bowl of dressing and mix again, then add the carrot and cucumber ribbons. Toss to coat in the dressing.