Spiced pork and cumin sausages with fennel and preserved lemon salad

Makes 16

For the sausages:

500g ground pork

2 garlic cloves, crushed

1 and 1/2tsp ground cumin

1/4tsp ground nutmeg

1/4tsp ground cinnamon

1/2tsp ground coriander

1tsp mint

1tsp oregano

1tsp chilli flakes

1tsp paprika

100ml water

For the salad:

2 small fennel bulbs, sliced paper-thin

1 preserved lemon, pulp removed, rind finely sliced

10 green olives, chopped

Small bunch of fresh coriander, finely chopped

3tbsp olive oil

3tbsp lemon juice

To serve: 3-4tbsp thick yoghurt, a few preserved green chillis

To make the sausages:

Combine all the ingredients together, holding back some of the water until the mixture is moist but not too sticky. Season to taste, mix well, then using your hands shape into 16 small sausages.

Cook at a high heat on a griddle pan or under the grill for 3-5 minutes on each side, until golden and cooked all the way through.

To make the salad:

Mix together the fennel, preserved lemon rind, olives and coriander. Season to taste, then drizzle with the olive oil and lemon juice.

To serve:

Arrange the pork and cumin sausages on flatbread with the salad.