Porterhouse Steak & Cranberry Salad

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• In a large bowl, combine porterhouse steak, paprika spice blend, a pinch of salt and a drizzle of olive oil. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook steak for 5-6 minutes each side for medium, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and rest for 5 minutes.

• Peel and thinly slice orange into wedges. • Thinly slice red radish. • Pick mint leaves. • Roughly chop roasted almonds.

• While the steak is resting, in a large bowl, combine orange, radish, mint, almonds, spinach & rocket mix and dried cranberries. • Drizzle with mustard cider dressing. Toss to combine and season to taste.