• Finely chop garlic. 
• Roughly chop cucumber and baby spinach leaves. 
• Drain sweetcorn.
• In a medium bowl, combine barbecue seasoning, a pinch of salt and a 
drizzle of olive oil. Add pork loin steaks and turn to coat. 

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook 
cauliflower & broccoli rice until softened, 2-4 minutes. Add the butter, salt and garlic and cook, stirring until fragrant, 1 minute.
• Season to taste with salt and pepper, then transfer to a bowl and cover to 
keep warm.

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out. 

• 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 
(cook in batches if your pan is getting crowded). 
• SPICY! This is a mild sauce, but use less if you’re sensitive to heat. Remove pan from heat, then add mild chipotle sauce (see ingredients) and a 
splash of water, turning pork to coat.
• Transfer pork and remaining sauce to a plate, cover and rest for 5 minutes.

• To the bowl with charred corn, add cucumber, baby spinach, a pinch of salt 
and a drizzle of olive oil and white wine vinegar. Toss to combine.
• Slice pork.
• Divide garlic cauli-broccoli rice between bowls. 
• Top with charred corn salsa and chipotle-glazed BBQ pork. Spoon over any 
remaining sauce from the pan.
• Serve with the mayonnaise. Enjoy!