Pork and pistachio tortillas with fennel, radish and apricot slaw

For the pork and pistachio mix

• 100g pistachio kernels
• 1kg diced pork
• 2 tsp dried oregano
• 2 tsp paprika
• 1 tsp allspice
• 1 thumb of ginger
• 1 clove of garlic
• 2 tsp ground cumin
• 2 tsp sumac
• 8 soft flour tortilla wraps
• pomegranate molasses, to serve

For the fennel, radish and apricot slaw

• 1 tbsp sesame seeds
• 2 tsp nigella seeds
• ¼ medium white cabbage, cored
• 1 bulb fennel
• 200g radishes, trimmed
• 8-10 dried apricots, stoned
• a generous handful of roughly chopped flat-leaf parsley
• 1 tsp sumac, plus extra for sprinkling
• 170g authentic Greek yogurt
• zest of 1 lemon and 1 tbsp lemon juice
• 1 tbsp honey

1. Get your BBQ grill up to temperature and with a large pan, toast your pistachios, let cool and chop.
2. In a bowl, mix the pistachios, diced pork, herbs and spices together with a generous pinch of salt, then form the mix, set aside for the pork to absorb the flavours.
3. For the slaw, toast the sesame seeds in a frying pan for 1 minute; tip into a bowl. Toast the nigella seeds for 30 seconds and add.
4. Shred the cabbage and fennel; slice the radishes and apricots. Add to the bowl with the parsley, seeds and 1 teaspoon sumac; toss.
5. In a small bowl, mix the yogurt with the lemon zest and juice, the honey and some salt.
6. Using your large pan on the BBQ, cook the pork and pistachio mixture for 6-8 minutes, stirring frequently, until cooked through. Barbecue the wraps for a minute on each side. Remove the pork and pistachio mix from the BBQ; serve in the wraps with the slaw, with drizzled dressing, a little pomegranate molasses and a sprinkle of sumac.

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