1. Set oven to 220°C.
Thinly slice potatoes and zucchini (see notes). Toss on a lined oven tray with 1 tsp oregano, 2 tbsp olive oil and 1/4 cup water. Season well with salt and pepper and spread out over the tray.

2. Cover potato bake with foil, bake for 15 minutes, or until potatoes are tender and starting to colour. Remove foil, cook for a further 10 minutes, or until cooked through.

3. Chop lettuce, cucumber and capsicum. Ribbon carrots. Toss together and set aside.

4. Combine 2 tbsp tomato paste, 1 tbsp sugar, 1 tsp paprika, 2 tsp dijon mustard, zest and juice from the whole orange, crushed garlic and 2 tbsp water in a small bowl.

5. Heat a large frypan over medium-high heat. Rub steaks with oil and season with salt and pepper. Cook in the pan for 3 minutes on each side, or until nearly cooked through. Set aside on a plate. Pour in glaze, simmer for 2 minutes then return steaks to coat.

6. Serve glazed steaks with potato bake and salad.

Notes:
Use a mandolin if you have one to thinly slice potatoes and zucchini.

Use a large oven tray for potatoes. The thinner the layer the quicker the cook!

No pork option - pork steaks are replaced with beef rump steaks.

baby potatoes 800g
zucchini 1/2 *
baby cos lettuce 1
lebanese cucumber 1
yellow capsicum 1
purple carrots 2
tomato paste 2 tbsp *
orange 1
garlic 1 clove
pork steaks 600g

From your pantry:
olive oil + oil (for cooking), salt, pepper, dried oregano, smoked paprika, brown sugar, aluminium foil, dijon mustard