• Thinly slice radish. Roughly chop tomato. Slice avocado in half, scoop out flesh and roughly chop. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.

• In a shallow bowl, combine barbecue seasoning, the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat pork schnitzel first in spice mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. Cook crumbed pork in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • In a medium bowl, combine mixed salad leaves, radish, tomato, avocado and a drizzle of white wine vinegar and olive oil. Season with salt.

• Slice BBQ pork schnitzels. • Divide schnitzels and avocado salad between plates. • Drizzle over sriracha mayo to serve. Enjoy!