• Finely chop garlic and onion. Cut tomato into wedges. • In a large bowl, combine pork loin steaks, Mumbai spice blend, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded!). • Remove pan from heat, add the honey and turn pork to coat. Transfer to a plate, cover and rest for 5 minutes.

• While the pork is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Add onion and cook, until tender, 3-5 minutes. • Add remaining garlic and mild North Indian spice blend and cook, until fragrant, 1 minute. • Add cauliflower rice and the butter and cook until softened, 2-4 minutes. Season to taste.

• In a large bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Thinly slice pork. • Divide spiced cauliflower rice between bowls. Top with Mumbai pork and tomato salad. • Drizzle over garlic yoghurt to serve. Enjoy!