Tahini & Honey-Glazed Pork

While the wedges are baking, thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the bowl with just enough water to cover the onion and stir to coat. Set aside until serving

While the onion is pickling, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a second small bowl. In a medium bowl, combine the soy sauce, honey, water and tahini, then season with salt and pepper. Set aside.

Season the pork loin steaks with salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. Return the pan to a medium-high heat, then add the tahini glaze and cook until bubbling, 1 minute. Remove from the heat.

While the pork is cooking, roughly chop the cucumber and tomato. Reserve 1 tsp of pickling liquid, then drain the pickled onion. In a large bowl, combine the reserved pickling liquid and a drizzle of olive oil, then season with salt and pepper. Add the cucumber, tomato, pickled onion and mixed salad leaves and toss to coat.