• Thinly slice cucumber(see ingredients) into half-moons. 
• Roughly chop tomato.
• Cut lemon into wedges. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Season pork on both sides with salt and pepper.
• When oil is hot, cook pork steaks until cooked through, 3-4 minutes each 
side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes. 

• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of 
lemon juice and a drizzle of olive oil.
• Add cucumber, tomato and mixed salad leaves to the dressing, tossing to 
coat. Season to taste. 

• Divide pork steaks and zingy tomato salad between plates.
• Garnish with crispy shallots. Serve with any remaining lemon wedges. 
Enjoy!