Smokey Pork Fillet & Garden Salad

• Transfer seared pork to a lined oven tray and spread spice mixture all over. • Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, evenly top pork with onion chutney, cover with foil and rest for 10 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

• Meanwhile, finely chop garlic. • Roughly chop parsley. • Halve snacking tomatoes. • Trim and halve pea pods lengthways. • Thinly slice apple/pear into wedges. • Roughly chop roasted almonds (see ingredients).

• Wipe out frying pan and return to medium-high heat with a good drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl, then add almonds and parsley. Toss to combine. Season to taste.

• In a large bowl, combine mixed salad leaves, apple/pear, snacking tomatoes, pea pods and mustard cider dressing. Season with salt and pepper.