Cheesy Spiced Pork Loaded Naans with Tangy Sauce and Side Salad

1. Preheat oven to 220°C. Finely dice the onion and mince the garlic.

2. Fry pork mince in a large pan over high heat, breaking it up, 4–5 mins until browned. Add onion and cook 3 mins. Add garlic and Moroccan spice mix, stir 1 min. Add tomato puree, season well.

3. Place naan breads on a baking tray. Spoon the pork mixture evenly over each. Top with torn mozzarella.

4. Bake 8–10 mins until cheese is melted and bubbling and naans are crispy at the edges.

5. Mix yoghurt with a squeeze of lime for the sauce.

6. Top loaded naans with fresh rocket. Serve with yoghurt lime sauce on the side.