Chermoula Pork Rissoles & Rainbow Fries

While the fries are baking, thinly slice the cucumber into rounds. Zest the lemon to get a generous pinch, then cut into wedges. Roughly chop the tomato.

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, chermoula spice blend, the lemon zest and a good pinch of salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get about 3-4 rissoles per person.

When the fries have 10 minutes remaining, heat a drizzle of olive oil over a medium-high heat in a large frying pan. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

While the rissoles are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Add the spinach & rocket mix, tomato and cucumber. Season and toss to combine.