Spiced Pork Steaks

While the fries are baking, thinly slice the cucumber into half-moons. Halve the cherry tomatoes. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or using a rolling pin. In a small bowl, mix the crushed peppercorns and garlic aioli. Set aside. In a medium bowl, add the pork loin steaks, Aussie spice blend and a drizzle of olive oil. Toss to coat and set aside.

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, stirring occasionally, until golden, 2-3 minutes. Transfer to a plate and set aside.

When the fries have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). TIP: The spice blend may char in the pan, this adds to the flavour! Transfer the pork to a second plate, cover with foil and leave to rest for 5 minutes.

While the pork is resting, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. Add the mixed salad leaves, cucumber and cherry tomatoes. Just before serving, toss to coat. Season to taste with salt and pepper.