Teriyaki-Glazed Pork & Sesame Fries

While the fries are baking, thinly slice the cucumber into half-moons. Thinly slice the apple (unpeeled) into batons. Roughly chop the coriander.

In a small bowl, combine the teriyaki sauce, brown sugar, soy sauce and water. Set aside.

In a medium bowl, combine a generous drizzle of olive oil and the rice wine vinegar, then season with salt and pepper. Add the mixed salad leaves, cucumber and apple. Just before serving, toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

Season the pork loin steaks with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside. Return the pan to a medium-high heat. Add the teriyaki glaze and cook until reduced slightly, 2-3 minutes. Remove from the heat and return the pork to the pan. Toss to coat in the glaze. TIP: Pork can be served slightly blushing pink in the centre.