• Finely chop garlic. Slice tomato into thin wedges. Pick and roughly chop herbs. Grate the carrot. • In a medium bowl, combine chermoula spice blend and a generous drizzle of olive oil. Add pork loin steaks and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.

• Wipe out the frying pan, then return to 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 and cover to rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.

• Return the frying pan to high heat with a drizzle of olive oil and the butter. Cook cauliflower rice and remaining garlic until softened slightly, 2-3 minutes. • Remove from heat, then stir through herbs and currants. Season to taste. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato, carrot and baby spinach leaves. Toss to coat and season to taste.

• Slice chermoula pork. • Divide cauliflower-currant rice, pork and salad between plates. • Serve with garlic yoghurt. Enjoy!