• Baby spinach or salad greens
• 70 g lightly toasted walnuts
• Zest of orange
• 4 lean pork steaks
• 1 apple, cored and thinly sliced
• 100 g crumbly blue cheese

Dressing

• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tbsp balsamic vinegar
• 1 clove crushed garlic

Combine the dressing ingredients and then mix half of the dressing with the salad greens, walnuts and orange zest in a large bowl.

Grill or fry the pork steaks until just cooked and remove from the pan. While they are resting, drizzle a little of the reserved dressing over the sliced apple and cook in the pan until just coloured.

Arrange the pork steaks, salad greens and apple slices on a platter and crumble over the blue cheese, and drizzle over the remaining dressing. Serve immediately.

• 250 ml natural yoghurt
• 125 g butter
• 375 g sugar
• 3 eggs
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ¾ c self raising flour
• ¾ c wholemeal flour
• ½ tsp baking soda
• 2 c grated carrot
• 100 ml sunflower oil
• 2 tbsp desiccated coconut
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp mixed spice

Preheat the oven to 180C. Cream the butter and sugar and then beat in the eggs one at a time. Add in all the other ingredients and fold to combine. (Don’t over mix)

Pour the mixture into a prepared 23 cm cake pan and bake for 40 minutes or until golden and firm to touch.