Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!

While the fries are baking, thinly slice the cucumber into half-moons. Halve the cherry tomatoes. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or using a rolling pin. In a small bowl, mix the crushed peppercorns and garlic aioli. Set aside. In a medium bowl, add the pork loin steaks, Aussie spice blend and a drizzle of olive oil. Toss to coat and set aside.

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, stirring occasionally, until golden, 2-3 minutes. Transfer to a plate and set aside.

When the fries have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). TIP: The spice blend may char in the pan, this adds to the flavour! Transfer the pork to a second plate, cover with foil and leave to rest for 5 minutes.

While the pork is resting, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. Add the mixed salad leaves, cucumber and cherry tomatoes. Just before serving, toss to coat. Season to taste with salt and pepper.

Divide the spiced pork steaks, fries and salad between plates. Sprinkle the flaked almonds over the salad. Serve with the peppercorn aioli on the side.