• Roughly chop tomato and cucumber, then transfer to a medium bowl. • Finely chop garlic. Grate carrot. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine pork strips, Mexican fiesta spice blend, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt to the garlic oil, stirring to combine. Season to taste.

• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. • Cook cauliflower rice, carrot and chicken-style stock powder until softened, 3-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • While the cauli-carrot rice is cooking, drizzle the tomato and cucumber with white wine vinegar and olive oil. Toss to combine. Season to taste.

• Return frying pan to high heat with a drizzle of olive oil. • Cook pork strips, in batches, until golden, 2-3 minutes. TIP: Cooking the pork in batches over a high heat helps keep it tender.

• Divide Mexican-spiced pork, cauli-carrot rice and tomato-cucumber salsa between plates. • Sprinkle with flaked almonds. • Dollop over garlic yoghurt to serve. Enjoy!