Pork Fillet & Veggie Pearl Couscous

In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium pork fillet all over with salt and pepper. Add the pork to the hot pan and cook, turning, until browned all over, 4 minutes. Transfer to a second oven tray lined with baking paper. Roast for 12-14 minutes for medium, or until cooked to your liking. Remove the tray from the oven, cover the pork loosely with foil and set aside to rest. TIP: The pork will continue to cook as it rests. Pork can be served slightly blushing pink in the centre.

While the pork is roasting, wipe out the frying pan and return to a medium-high heat. Add the pistachios and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring occasionally, until golden, 2 minutes. Add the water (for the couscous), currants and crumble over the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Set aside.

While the couscous is cooking, zest the lemon to get a generous pinch, then cut into wedges. Squeeze the roasted garlic from the skin and mash using a fork. In a small bowl add the water (for the dressing), tahini, garlic, lemon zest and a generous squeeze of lemon juice. Stir to combine. Season to taste with salt and pepper.

Roughly chop the pistachios. Pick and finely chop the mint leaves. To the couscous, add the roast veggies, baby spinach leaves, 1/2 the mint, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine. Season to taste with salt and pepper.