• Slice cucumber into rounds. Roughly chop tomato. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.

• In a shallow bowl, combine Kiwi spice blend, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and a good drizzle of olive oil. • Coat pork schnitzel first in the spice mixture, followed by the egg and finally in breadcrumbs. Transfer to a plate.

• Set your air fryer to 200°C. Place crumbed pork into air fryer basket and cook until golden and cooked through, 12-15 minutes. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• In a medium bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season with salt. • Slice Kiwi-spiced pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve. Enjoy!