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

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium, then 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 onions are cooking, halve the cherry tomatoes. In a medium bowl, combine the Aussie spice blend with a drizzle of olive oil. Add the pork loin steaks, turning to coat.

Wipe out the frying pan and return to a medium-high 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. TIP: Pork can be served slightly blushing pink in the centre.

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

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