• Finely chop garlic. Thinly slice tomato into wedges. Pick and roughly chop mint leaves. • 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 a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.

• Return the frying pan to 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 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.

• Wipe out the frying pan and return to a 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 mint and currants. Season to taste. • In a second 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.

• In a second 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 cauliflower-currant rice, salad and pork between plates. • Serve with garlic yoghurt.