1. Set oven to 220°C. Quarter potatoes into wedges. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 25 minutes, or until golden and tender.

2. Whisk to combine 30g (3 tbsp) spice mix with yoghurt, set aside in the fridge for serving.

3. Slice capsicum, apple, cucumber and celery. Arrange on a serving platter.

4. Rub steaks with 2 tsp paprika, 1 tsp coriander, 1 tsp cumin and 1 tbsp oil. Heat a large pan and cook steaks for 3-4 minutes on each side, or until just cooked through.

5. Serve spiced pork steaks with salad, wedges and sauce for dipping.

Notes:
Any leftover dip is perfect with veggie sticks in the lunchbox the next day!

No pork option - replacement is chicken schnitzels
Cook as per recipe.

From your box:
baby potatoes 1kg

ranch spice mix 30g
natural yoghurt 300ml

green capsicum 1
green apple 1
Lebanese cucumber 1
celery 2 sticks

pork steaks 600g

From your pantry:
oil (for cooking), salt, pepper, ground paprika, coriander and cumin