Herby Pork Schnitzel & Sweet Potato Fries

• Meanwhile, thinly slice apple. • Grate carrot (see ingredients).

• In a large bowl, combine the honey, vinegar and a drizzle of olive oil. • Season with salt and pepper, then mix to combine. Set aside.

• In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and dried oregano (see ingredients). • Separate pork schnitzels to get two per person. Dip pork into seasoned flour to coat, then into egg and finally into panko mixture. Transfer to a plate.

• In a large frying pan, heat enough olive oil to coat the base over high heat. • When oil is hot, cook crumbed pork, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, add apple, carrot and mixed salad leaves to the bowl with the dressing. Toss to coat.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.