Pesto Pork & Roast Veggie Toss with Garlic Yoghurt & Flaked Almonds

While the veggies are roasting, finely chop the garlic. Roughly chop the tomato. Pick the basil leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Transfer to a second small bowl. Add the Greek yoghurt and a pinch of salt to the garlic oil mixture and stir to combine. Set aside.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips until golden, 2-3 minutes (cook in batches if your pan is getting crowded). Remove from the heat, add 1/2 the basil pesto and season with salt and pepper. Stir to combine.

In a large bowl, add the tomato, roasted veggies and remaining pesto. Toss to combine and season with salt and pepper. Stir through the baby spinach leaves.