Harissa-Glazed Pork Koftas

Finely chop garlic. Drain the sweetcorn. Roughly chop semi-dried tomatoes. Tear mini flour tortillas (see ingredients) into small pieces. Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

In a second medium bowl, combine pork mince, garlic, ras el hanout, fine breadcrumbs (see ingredients), the salt and egg. Using damp hands, roll the pork mixture into koftas about 8cm long and 2.5cm wide. Transfer to a plate. You should get 3 koftas per person.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork koftas, turning, until browned, 2-3 minutes. Reduce heat to medium and cook until cooked through, 7-9 minutes. Remove pan from heat. Add harissa paste and honey, gently turning koftas to coat.

TIP: Koftas are cooked through when no longer pink inside.

While koftas are cooking, place tortilla pieces on a lined oven tray. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Spread in a single layer and bake until golden, 3-5 minutes. Set aside to cool slightly. To the bowl with the corn, add mixed salad leaves, semi-dried tomatoes, tortilla chips and a drizzle of olive oil. Season to taste.

TIP: Keep an eye on the chips. You want them crisp, but not burnt!