Crumbed Pork Bites & Rosemary Wedges

While the wedges are baking, halve the cherry tomatoes. Cut the cucumber into 0.5cm half-moons. Slice the pork loin steaks into 2cm strips.

In a large bowl, combine the mixed salad leaves, cherry tomatoes and cucumber. In a small bowl, combine the honey, vinegar and 2 tbs olive oil. Season with salt and pepper.

In a shallow bowl, combine the salt, sweet mustard spice blend, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip a handful of the pork loin strips into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate, ready to fry.

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add 1/2 the crumbed pork and cook, turning, for 4-5 minutes, or until golden and cooked through. Remove from the pan and drain on a tray lined with paper towel. Repeat with the remaining pork. TIP: Add extra oil between batches, if needed, to keep the pork from sticking to the pan.