Tex-Mex Pork Steaks & Smokey Aioli

• Place potato, carrot, turnip and sweetcorn on a lined oven tray. Sprinkle with zesty chilli salt (see ingredients), a pinch of salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. • Add pork loin steaks and turn to coat. Set aside.

• When the veggies have 10 minutes cook time remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When the veggies are done, transfer roasted veggies to a medium bowl. Add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine.

TIP: Combine everything on the oven tray to save on washing up!