Satay Pork Slaw Bowl

While the sweet potato is baking, finely grate the garlic. Thinly slice the cucumber into rounds. Grate the carrot. Cut the pear into thin sticks. Pick and finely chop the mint. Finely slice the long red chilli (if using). Zest the lemon to get a generous pinch, then juice the whole lemon.

In a large bowl, combine a drizzle of olive oil with a pinch of salt and pepper and 1/2 the lemon juice. Add the shredded cabbage mix, carrot, pear and 1/2 the mint.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest.

While the pork is cooking, in a medium bowl, combine the dark roasted peanut butter and the boiling water. Add the garlic, ginger paste, soy sauce, honey and remaining lemon juice, stirring to combine. Return the pan to a medium-high heat. Add the satay sauce and cook until slightly reduced, 1 minute. Remove from heat, then stir in the lemon zest and any resting juices.

Slice the pork. Toss the slaw to combine. Divide the slaw between bowls. Top with the sweet potato chunks, cucumber and pork. Spoon over the satay sauce. Garnish with the chilli (if using) and remaining mint.