Ras el hanout pork with tomato & broccoli tabbouleh

1. Place the bulgur wheat in a large saucepan and cover with cold water. Bring to the boil, then lower to a simmer and cook for 10 minutes, adding the broccoli for the final 2-3 minutes. Drain in a sieve, shaking to get rid of excess liquid, then spread out over a plate to steam dry briefly.

2. Meanwhile, mix ½ tsp oil, the orange zest, ras el hanout and garlic with a little seasoning and rub all over the pork steaks. Heat a small nonstick frying pan over a medium heat. When hot, add the pork and cook for about 8-10 minutes, turning every couple of minutes, until cooked through, with no pink meat and the juices run clear. Allow to rest for 3-4 minutes.

3. In a large mixing bowl, whisk together the orange juice and remaining ½ tsp oil. Add the sun-dried tomatoes, bulgur wheat and broccoli. Stir in the herbs, season and divide between plates. Slice the pork and arrange on top, spooning over any resting juices.