Paprika Grilled Pork with Veggie Rice and Tomato Apple Salsa

Steps

1. BBQ grill or hot plate to high (if using).
2. Stand corn cob on its end on a chopping board and use a sharp knife to slice down to remove kernels. Combine rice, water and salt and corn in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Dice tomato, apple and cucumber 1cm; thinly slice spring onions (keep dark green part separate for rice). Add all to a medium bowl with lemon juice, sweet chilli sauce and olive oil. Season to taste with salt and pepper and mix to combine.
4. Pat pork dry with paper towels, remove any excess fat, and cut steaks in half. Place on a plate, drizzle with a little olive oil, season with salt and sprinkle with mild paprika spice mix to coat.
5. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. Cook pork for 2–3 minutes each side, for medium, or until cooked to your liking. Alternatively cook on BBQ. Set aside, covered with foil, to rest for 5 minutes before slicing thinly
6. While pork rests, roughly chop spinach. Gently fold through cooked rice, along with spring onions (dark green part), if desired.
7. Divide veggie rice between plates, top with pork and a generous spoonful of tomato apple salsa.