Mexican-Glazed Pork & Avocado Salad

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, until golden, 2-4 minutes. • Remove from heat, return all pork to the pan, then stir in sweet & savoury glaze, until pork is coated. Season with salt and pepper.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

• Meanwhile, to bowl of charred corn, add tomato, cucumber, mixed salad leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.