Mexican Spiced Pork Steaks

Divide the potato, capsicum and carrot between two lined oven trays. Drizzle with olive oil and season with the salt and a good pinch of pepper. Toss to coat then roast until tender, 20-25 minutes.

While the veggies are roasting, combine the pork loin steaks and Tex-Mex spice blend in a large bowl. Drizzle with olive oil, season and toss to coat. Set aside. Roughly chop the coriander. Slice the lime into wedges. Drain the sweetcorn. Heat a large frying pan over a high heat. Cook the sweetcorn, tossing, until lightly charred, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Return the frying pan to a medium-high heat. Cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat.

Add the roasted veggies to the bowl with the corn, then add the mixed salad leaves and 1/2 the coriander. Add a squeeze of lime juice and toss to coat. Season to taste.