• Finely chop garlic. • Slice tomato into thin wedges. • In a medium bowl, combine chermoula spice blend and a generous drizzle of olive oil. • Add pork loin steaks and toss to coat. Set aside.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Wipe out the frying pan and return to a high heat with a drizzle of olive oil and the butter. • Cook cauliflower rice and garlic until softened slightly, 2-3 minutes. • Remove from the heat, then stir through the currants. Season to taste.

• In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Add tomato and baby spinach leaves. Toss to coat and season to taste. • Slice chermoula pork. • Divide the cauliflower rice, salad and pork between plates. • Drizzle the garlic sauce over the pork to serve.