Peel the beetroot and coarsely grate or slice it into thin matchsticks. Trim the base off the fennel bulb and remove any dry, woody ends. Shred the fennel into small pieces. Peel and thinly slice the red onion. Trim the spring greens and shred the leaves. Slice the apple into quarters and cut out the core. Coarsely grate the apple. Slide all of the chopped veg into a large bowl.

Peel and finely grate or chop the garlic. Slide the garlic into a small bowl. Thinly slice the mint leaves and add to the bowl. Grate in the lemon zest and squeeze in the juice from half the lemon. Add 1 tsp oil and a pinch of salt and pepper. Stir well, then pour over the sliced veg. Scrunch the veg and dressing together to coat. Set aside.

Pour 1 tsp oil into a frying pan and warm to a medium-high heat. Rub the pork with salt and pepper and add to the hot pan. Fry for 4-5 mins per side, till cooked through. Transfer to a plate to rest.

Return the empty pan to the heat. Drain and rinse the chickpeas. Shake away any excess water and scatter the chickpeas into the frying pan. Dust with a pinch of chilli powder (it’s spicy stuff, so use as much or little as you prefer) and a pinch of salt and pepper. Warm through for 2-3 mins, adding 1-2 tbsp water if the pan starts to dry out.

Divide the spiced chickpeas between a couple of warm plates, top with the pork steaks and serve with the slaw on the side.