Aussie-Spiced Pork & Fries

While the fries are baking, thinly slice cucumber into half-moons. Halve cherry tomatoes. Lightly crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine crushed peppercorns and garlic aioli. Set aside.

Little cooks: Have a go at crushing the peppercorns and combining the ingredients for the aioli!

In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks, tossing to coat. Set aside.

When the fries have 10 minutes remaining, heat a frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer the pork to a plate, cover with foil and leave to rest for 5 minutes.

TIP: The spice blend may char in the pan, this adds to the flavour!

While the pork is resting, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Add mixed salad leaves, cucumber and cherry tomatoes. Season, then toss to coat.

Little cooks: Take the lead and help toss the salad!