• Thinly slice cucumber(see ingredients) into rounds. 
• In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. 
• Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

• Roughly shred cos lettuce. Thinly slice radish. Slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges. 
• In a medium bowl, combine pork loin steaks, seasoning blend(see ingredients) and a drizzle of olive oil. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). 
• Remove pan from heat, then add mild chipotle sauce (see ingredients), the honey and a good splash of water, turning to coat. Transfer to a plate, cover 
and rest for 5 minutes. 

• Drain pickled cucumber. 
• In a large bowl, combine cos lettuce, avocado, radish, pickled cucumber, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. 
• Slice pork. 
• Divide chipotle glazed-pork and zingy avo and cos salad between plates. Drizzle over any remaining glaze. 
• Serve with any remaining lemon wedges. Enjoy!