• Preheat oven to 240°C/220°C fan-forced. Cut carrot into fries. • Spread fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 2 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes.

• Meanwhile, roughly chop baby spinach leaves and tomato. • In a small bowl, combine garlic aioli, Dijon mustard (see ingredients) and a drizzle of olive oil. Set aside. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre

• In a large bowl, add shredded cabbage mix, baby spinach leaves, tomato, a drizzle of white wine vinegar and 1/2 the Dijon aioli dressing. Toss to combine and season to taste. • Slice Aussie pork. • Divide carrot fries, slaw and pork between plates. • Serve with remaining Dijon aioli dressing. Enjoy!