Loaded with leafy goodness and tossed with a healthy take on ranch dressing that's jazzed up with North African harissa, these pork kofta wraps are delicious parcels of protein-packed flavour. Any leftovers make for an excellent lunch the next day.
Place pork mince, panko breadcrumbs, 40ml (2 tablespoons) water, Smoky Coriander and Cumin Blend, ¼ teaspoon salt and pepper in a bowl and mix well to combine. Roll into 8 roughly tablespoon-sized balls.
Heat oil in a frypan over medium-high heat. Add kofta and cook, turning occasionally, for 8–10 minutes or until cooked through. While the kofta are cooking, continue with step 3. Wipe out pan.
Pick dill leaves from their stems and finely chop. Place aioli, yoghurt, Not-So-Hot Harissa and dill in a small bowl, season with salt and pepper and mix to combine.
Wash lettuce and roughly chop. Halve cucumber lengthways and slice into half moons. Thinly slice spring onion, keeping white and green parts separate.
Place lettuce, cucumber and white spring onion in a large bowl with ½ the harissa ranch dressing. Season with salt and pepper and toss to combine.
Cook the souvlaki breads in a frypan over medium heat for 30 seconds each side to warm through. Place some of the salad on each bread and top with kofta. Drizzle over remaining harissa ranch dressing and sprinkle with green spring onion. Serve with extra salad on the side.