• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and beetroot into bite sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• While the onion is cooking, in a large bowl, combine Aussie spice blend and a drizzle of olive oil. • Add pork loin steaks, turning to coat.

• Wipe out frying pan, then return to medium high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate. Cover and set aside to rest for 5 minutes. TIP: Pork can be served slightly blushing pink in the centre.

• While the pork is cooking, in a medium bowl, combine a drizzle of vinegar and olive oil.

• Season, then add spinach & rocket mix. Toss to combine.

• Slice pork.

• Divide pork between plates, spooning over any resting juices.

• Top with caramelised onion. Serve with veggies, salad and mint sauce. Enjoy!