Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into fries. Spread over a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.

While the veggie fries are roasting, thinly slice the red onion. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion, stirring , until softened, 5-6 minutes. Reduce the heat to medium and add the balsamic vinegar, water and brown sugar. Mix well and cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is cooking, halve the cherry tomatoes. In a medium bowl, combine the pork loin steak, Aussie spice blend and a drizzle of olive oil.

Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat.

In a medium bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil. Season. Add the spinach & rocket mix and cherry tomatoes and toss to combine.

Slice the Aussie pork steak and divide between plates. Pour over any remaining pan juices and top the pork with the caramelised onion. Serve with the veggie fries, salad and garlic aioli.