Honey Pork Koftas & Roast Veggie Grain Bowl

• Meanwhile, cut carrot into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Sprinkle over ras el hanout, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, chermoula spice blend, fine breadcrumbs, the egg, half the garlic and a pinch of salt. • Using damp hands, roll pork mixture into small koftas (3 per person).

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook koftas, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and turn koftas to coat. Remove from heat. • When the veggies are done, transfer them to the saucepan with freekeh. Add baby spinach leaves, vegetable-style stock powder and a drizzle of white wine vinegar and olive oil. Toss to combine and season with salt and pepper.