Honey Pork Koftas & Roast Veggie Grain Bowl

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and set aside.

TIP: The freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, ras el hanout, fine breadcrumbs, the egg, 1/2 the garlic and a pinch of salt. • Using damp hands, roll pork mixture into small koftas (3 per person).

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook koftas, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and turn koftas to coat. • When the roasted veggies are done, transfer them to the saucepan with freekeh. Add baby spinach leaves and a drizzle of balsamic vinegar and olive oil. Toss to combine and season with salt and pepper.