- 500g sweet potatoes
- 1 mango
- 1 red onion
- 1 tomato
- 1 chilli
- A handful of mint, leaves only
- 2 tbsp red wine vinegar
- 1 lime
- ½ tsp ground coriander
- 50g sweet salad mix
- 2 pork loin steaks
- 2½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes. Slice into chunky chips. Tip into a bowl. Toss with 1 tbsp oil and some salt and pepper. Spread out on a baking tray. Bake for 30-35 mins till golden and cooked through.
- 2.
While the chips bake, slice the fat cheeks off the mango, then slice off the flesh on the narrower sides of the mango. Slice the flesh off the skin. Chop into small cubes. Pop them into a bowl.
- 3.
Peel and finely dice the red onion. Add to the mango. Dice the tomato to match and add it to the bowl. Halve the chilli. Flick out the seeds and white pith for less heat. Finely chop it and add to the bowl with ½ tsp ground coriander.
- 4.
Finely chop the mint leaves. Add them to the bowl with 1 tbsp red wine vinegar (keep the rest of the vinegar for later). Squeeze in the juice from the lime. Add a pinch of salt and stir to mix. Set the salsa aside.
- 5.
Whisk the remaining 1 tbsp red wine vinegar with 1 tbsp olive oil and some salt and pepper to make a dressing. Toss with the salad leaves and set aside.
- 6.
Heat ½ tbsp olive oil in the frying pan. Add the pork loin steaks. Fry them for 5–6 mins till golden on one side. Flip. Fry for another 4–5 mins on the other side till the steaks are cooked right through.
- 7.
Serve the pork loin steaks on warm plates with the salad, sweet potato chips and mango salsa.
- 8.
- Tip
Get ahead
If you have time, make the salsa the night before – don't worry if your mango is a little under ripe, it'll still make a delicious dip – and let it rest in the fridge overnight. Just leave out the mint, then chop and add it just before serving. Any leftover salsa can be kept in the fridge for a couple of days. Perfect for dipping nacho chips in or serving with grilled fish or chicken.