Honey-Soy Pork

While the sweet potato is cooking, finely chop the garlic (or use a garlic press). Cut the cucumber into 1cm chunks. Grate the carrot (unpeeled). Roughly chop the tomato.

In a small bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the pork steaks and cook for 3-4 minutes on each side (depending on thickness), or until cooked through. In the last 1-2 minutes of cook time, add the honey-soy mixture from the bowl and cook, stirring, until bubbling and thickened. Remove the pan from the heat and set aside to rest for a few minutes.

Combine the cucumber, carrot, tomato and mixed salad leaves in a medium bowl. Just before serving, add the Japanese dressing and toss to coat.