Caribbean Pork & Kumara Fries

While the fries are roasting, drain the pineapple slices. Finely chop the tomato. Roughly chop the baby spinach leaves. Pick the mint leaves and roughly chop. In a medium bowl, combine the mild Caribbean jerk seasoning, a little drizzle of olive oil and a pinch of pepper. Add the pork loin steaks and toss to coat.

Heat a medium frying pan over a medium-high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Transfer to a plate, allow to cool slightly, then roughly chop.

Wipe out the pan and return to a medium heat with a drizzle of olive oil. When the oil is hot, add the pork steaks and cook until cooked through, 4-5 minutes each side (depending on thickness). Transfer to a plate and cover to rest for 5 minutes. TIP: The spice blend may char slightly, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.

While the pork is resting, add the pineapple, tomato, baby spinach and mint to a medium bowl. Add the vinegar, season with salt and pepper and drizzle with olive oil. Toss to combine.