Almond & Chimichurri-Crusted Pork

• Meanwhile, finely chop garlic. Crush roasted almonds in a mortar and pestle or in their sachet using a rolling pin until resembling fine crumbs. • In a medium bowl, combine pork loin steaks, crushed almonds, chimichurri seasoning, a good drizzle of olive oil and a pinch of salt and pepper. Turn and press pork to coat in the almond crumbs.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 4-6 minutes each side (depending on thickness). Transfer to a plate to rest for 5 minutes.

TIP: don't worry if some of the crumbs fall off, sprinkle them back on the pork when serving! TIP: The spice blend will char slightly in the pan, this adds to the flavour.

• When the veggies are done, add baby spinach leaves, zesty chilli salt and a drizzle of white wine vinegar to the tray. Toss to combine.