INGREDIENTS

• 40g slivered almonds

• 600g chat potatoes

• 4 pork loin steaks

• 100g baby spinach leaves

• 2 spring onions

• 2 celery stalks

• 2 carrots

• 100g smoky aioli

• 10g country seasoning

• 60ml (¼ cup) olive oil

• 2 tsp white wine vinegar

Allergens: Egg, Tree Nuts, Sulphites. May contain traces of other allergens.

METHOD

1. Toast almonds

Put the almonds in a cold large frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.

2. Brown potato

Quarter the unpeeled potatoes. Heat 2 tbs olive oil in the frypan over high heat. Add the potato and cook, turning regularly, for 4 mins or until golden.

3. Cook potato

Reduce the heat to medium, then carefully add 60ml (¼ cup) water to the potato (take extra care adding water to the hot pan as the oil can spit and the steam created is very hot). Cover and cook, shaking the pan regularly, for 10 mins or until the potato is tender.

4. Chargrill pork

Meanwhile, heat a chargrill pan over high heat until hot. Drizzle the pork with 1 tbs olive oil and season with salt and pepper. Reduce the heat to medium-high and cook the pork for 4-5 mins each side until golden and cooked through (the pork will be cooked to blush pink, which is desired to ensure the meat is tender and juicy). Remove from the pan and rest for 4 mins.

5. Prep slaw

While the potato and pork are cooking, thinly slice the spinach, spring onions and celery. Coarsely grate the carrots. Combine the aioli, 2 tsp white wine vinegar and 2 tsp water in a large bowl and season with salt and pepper. Add the spinach, spring onion, celery and carrot and toss to combine.

6. Season potato & serve

Combine the country seasoning and 2 tbs water in a small bowl. Add to the potato and cook, shaking the pan regularly, for 1 min or until the potato is coated and the water has evaporated. Taste, then season with pepper. Divide the pork, potato and slaw among plates. Scatter with the almonds to serve.