Middle Eastern Pork & Zesty Garlic Yoghurt

• While the veggies are roasting, combine tenderised pork fillet, Middle Eastern seasoning, a drizzle of olive oil and a pinch of salt in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer to a second lined oven tray. Roast for 15-16 minutes for medium, or until cooked to your liking. • Remove tray from the oven, cover pork loosely with foil and set aside to rest for 10 minutes.

TIP: The pork will continue to cook as it rests. Pork can be served slightly blushing in the centre.

• While the pork is roasting, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with the vegetable stock powder and a drizzle of olive oil.

• While the couscous is cooking, zest 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, combine Greek-style yoghurt, garlic, lemon zest and a squeeze of lemon juice. Season with salt and pepper. Stir to combine.

• Roughly chop the roasted pistachios. Pick and finely chop parsley leaves. • To the couscous, add the roast veggies, baby spinach leaves, half the parsley, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine. Season to taste.