Moroccan Pork & Roasted Veggies with Garlic Yoghurt & Hazelnuts

While the veggies are roasting, combine the chermoula spice blend, a splash of water, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a drizzle of olive oil and the salt in a medium bowl. Add the pork loin steaks and toss to coat.

Finely chop the garlic. Heat a large frying pan over a low heat with a good drizzle of olive oil and the garlic. Cook, stirring, until fragrant, 1 minute. Transfer to a bowl and add the remaining Greek yoghurt. Mix well and season with salt and pepper. Set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.

TIP: The spice blend will char lightly in the pan, this adds to the flavour!

Roughly chop the roasted hazelnuts. In a medium bowl, combine the roasted veggies, baby spinach leaves and chopped hazelnuts.