Caribbean Pork Meatballs & Quinoa-Millet Bowl

• While the quinoa and millet are cooking, drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board to cool slightly. • Meanwhile, roughly chop cucumber, baby spinach leaves and mint leaves.

• In a medium bowl, combine pork mince, mild Caribbean jerk seasoning, the egg, fine breadcrumbs and remaining garlic. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). • Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

• Meanwhile, combine Greek-style yoghurt and mint in a small bowl. Set aside. • Roughly chop charred pineapple. In a medium bowl, combine pineapple, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside. • Stir spinach through the quinoa & millet. Season to taste.