Almond-Crusted Pork & Roast Veggie Salad

• Thinly slice courgette into half-moons. Thinly slice leek. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine garlic aioli and lemon zest. Season and set aside.

• Crush roasted almonds in a pestle and mortar or in their sachet using a rolling pin, until resembling fine crumbs. • In a medium bowl, combine crushed almonds, garlic & herb seasoning and a drizzle of olive oil. • Add pork loin steaks and turn, pressing pork to coat in the almond mixture.

• When the veggies have 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook courgette and leek, tossing occasionally, until tender, 4-5 minutes. Season to taste and transfer to a large bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.