Greek Inspired Pork Kofta & Grilling Cheese Gyros

Zest the lemon and chop into wedges. Peel and grate the garlic (or use a garlic press).
In a large bowl, crumble the Greek salad cheese. Pop in the breadcrumbs, pork mince and half the garlic. Season with pepper and mix together with your hands.
Shape into small sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Tip: Mash the mince and cheese well together to avoid lumps while shaping the koftas.

Meanwhile, halve the fennel then thinly slice.Chop widthways into small pieces. Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Combine 1 tbsp oil (double for 4p) and half the lemon juice in a medium bowl. Season with salt, pepper and 1 tsp sugar (double for 4p). Toss the tomato, fennel and half the mint in the dressing.
Drain the grilling cheese then cut into 2cm cubes. Add to a bowl of cold water.

Pop the yoghurt into a small bowl with the remaning mint, lemon zest and remaining garlic (add less if you don't love raw garlic). Season with salt and pepper, then mix together.
Remove the cubes from the water and pat them dry with kitchen paper. Place a pan over medium-high heat with a drizzle of oil. Once hot, fry the grilling cheese until golden, turning often, 4-5 mins. Set the grilling cheese aside and keep covered.

Return the pan to a medium-high heat with a drizzle of oil. Once the oil is hot, add the koftas and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

A few mins before the koftas are cooked, pop the naan into the oven to warm through, 2-3 mins.