Berbere Honey Pork & Garlic Rice Bowl

While the rice is cooking, finely chop the cucumber. Roughly chop the tomato. Pick the mint leaves and finely chop. Roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Cut the pork loin steaks into 1cm strips. In a medium bowl, combine the Berbere seasoning, a drizzle of olive oil and the remaining garlic. Season with salt and pepper. Add the pork and toss until well coated.

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. In a second medium bowl, combine a squeeze of lemon juice and a drizzle of olive oil. Add the cucumber and tomato. Toss to combine and season to taste. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork, in batches, tossing, until lightly charred and cooked through, 3-4 minutes. Remove from the heat and stir through the honey.

While the pork is cooking, combine the lemon zest, mint and Greek-style yoghurt in a second small bowl. Season with salt and set aside. Add the baby spinach to the garlic rice, season to taste and stir through until wilted slightly.