Chermoula Middle Eastern Pork

Roughly chop the cucumber. Halve the cherry tomatoes. Roughly chop the baby spinach leaves. Zest the lemon to get a generous pinch and slice into wedges. In a small bowl combine the Greek yoghurt, lemon zest and a pinch of salt and pepper. Set aside.

Heat a large frying pan over a medium-high heat. Add the pepitas and toast until golden, 3-4 minutes. Transfer to a small bowl, set aside.

In a medium bowl, add the tomato, cucumber, parsley, spinach, couscous and a generous squeeze of lemon juice. Add a drizzle of olive oil and season to taste with salt and pepper. Mix well and set aside.

In a medium bowl, combine the pork strips, chermoula spice blend and a drizzle of olive oil. Return the frying pan to a high heat with a drizzle of olive oil. Add the pork strips, tossing, until browned, 2 minutes. Season with a pinch of salt and pepper.