Chermoula Crumbed Pork & Radish Salad

• Meanwhile, thinly slice radish. • Finely chop garlic. • In a small microwave-safe bowl, place the butter, garlic and chilli flakes (if using) and microwave in 10 second bursts, until melted. Season with salt and pepper, then set aside. • When pumpkin has 5 minutes remaining, pour over chilli garlic butter and bake until golden.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and chermoula spice blend. • Separate pork schnitzels (if stuck together) to get two per person. • Coat pork first in the flour mixture, followed by the egg and finally the spiced breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.

• In a medium bowl, combine mixed salad leaves, radish and a drizzle of white wine vinegar and olive oil. Season to taste.