Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

While the fries are baking, thinly slice the brown 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, the 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, combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. 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.

While the pork is cooking, thinly slice the apple. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the mixed salad leaves and apple. Toss to combine.

Slice the Aussie-spiced pork. Divide between plates, spooning over any juices from the pan. Top with the caramelised onion. Serve with the veggie fries, salad and mint sauce.