• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side. 
• Transfer to a plate, cover and rest for 5 minutes.  
TIP: Cook pork in batches if your pan is getting crowded.

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. 
• Slice avocado in half, scoop out flesh and roughly chop. 
• Cut plum into 2cm wedges, carefully removing the stone.

• In a large bowl, combine mixed salad leaves, shredded cabbage mix, carrot, avocado, plum and Asian chilli dressing. Season to taste with salt and pepper. 

• Slice pork. 
• Divide Asian chilli plum salad between bowls. Top with seared pork. 
• Garnish with crushed peanuts (see ingredients) and tear over  coriander to serve. Enjoy!