Smashed Chermoula Beef & Chickpea Spuds

• Meanwhile, finely chop garlic. 
• Roughly chop tomato. Thinly slice spring onion.
• Drain and rinse half the chickpeas.

• In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season with salt and pepper to taste.

• When potatoes have 5 minutes remaining, return frying pan to high heat (no need for oil!). 
• Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, until fragrant, 1-2 minutes.
• Stir in the water, brown sugar and butter, until slightly reduced, 1-2 minutes. Lightly crush chickpeas with a fork. Season to taste.

• Meanwhile, in a large bowl, combine golden goddess dressing, mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.