Creamy Tahini Pulled Pork with Crispy Sweet Potato

1. Preheat oven to 220°C. Peel and cube the sweet potato into 2cm pieces. Toss on a baking tray with olive oil, smoked paprika, salt and pepper. Roast 25–30 mins until crispy.

2. Prep the veg: finely dice the red onion, dice the cucumber and tomato. Keep separate.

3. Heat oil in a large pan over high heat. Add the pork mince and cook 6–8 mins, breaking it up, until well browned and starting to crisp. Season generously. Drain any excess fat.

4. Make the tahini drizzle: whisk together tahini, lemon juice, a small garlic clove (grated) and enough water to make a pourable sauce. Season with salt.

5. Combine the diced tomato, cucumber, red onion and fresh coriander with a squeeze of lemon and a pinch of salt to make a quick salad.

6. Dish up: divide the crispy sweet potato between bowls. Top with the pulled pork, the tomato-cucumber salad, and drizzle generously with tahini sauce.