HelloHero: Seared Pork & Corn Slaw

• While the couscous is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels, stirring occasionally, until lightly charred (cover pan with a lid if the kernels are ‘popping’ out), 4-5 minutes. Transfer to a heatproof bowl to cool slightly. • Meanwhile, roughly chop baby spinach leaves. • In a medium bowl, combine a drizzle of olive oil and the white wine vinegar. Season with salt and pepper. Add slaw mix and baby spinach leaves. Set aside.

TIP: Toss the slaw just before serving to keep it crisp!

• In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. Season to taste, then add pork strips, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook pork in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.