• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Place a large pan over medium-high heat (without oil).
• Once hot, add the pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Break the mince up with a spoon as it cooks. Season to taste with salt and pepper.

NOTE: Swapping to lamb mince? Follow the recipe as written, replacing 'pork' with ‘lamb’ where necessary.

• Meanwhile, halve, peel and thinly slice the onion. Halve and deseed the pepper. Slice into thin strips.
• Add the pepper and onion to the pork and fry for 4-5 mins. 
• Add the Mexican spice and fry until fragrant, 1 min.
• Stir in the tomato paste, ½ tsp sugar (per 2P) and 75ml water (per 2P). 
• Lower the heat to medium and simmer until thickened slightly, 3-4 mins. Stir occasionally to prevent sticking. Season to taste with salt and pepper. 

• Place the naans on a lined baking tray and distribute the pork evenly between them, leaving a 1cm border around the edge as the crust. 
• Sprinkle over the cheese and pop into the oven.
• Bake until the cheese is melted, 4-6 mins.
• Just before serving, toss the salad leaves with a drizzle of oil and half the balsamic glaze. 
• Season to taste with salt and pepper.

• Divide the loaded naans between plates.
• Top with a drizzle of remaining balsamic glaze.
• Spoon over the Ballymaloe relish. 
• Scatter a little salad on the naans and serve the remaining salad alongside.