Pork and Herb Pita Pockets with Coleslaw and Skinny Fries

Steps

1. Oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes with a drizzle of olive oil on first prepared tray and season with salt. Bake for 15–20 minutes, until golden and cooked through. Turn once during cooking.
3. Combine all homemade tomato sauce ingredients with a drizzle of oil in a medium pot on medium heat. Bring to the boil then reduce heat to low and simmer for a further 6–8 minutes until thickened slightly.
4. Prepare the rest of the meal. Heat a drizzle of oil in a fry-pan on medium heat. Roughly pull away 1 tablespoon pieces of pork and herb grind and add to pan. Cook, in batches, for 6–8 minutes each batch, until golden and cooked through. Turn regularly to ensure even browning.
5. Whisk mayonnaise, honey, mustard and vinegar together in a large bowl. Thinly shred cabbage until you have 4 cups worth; grate carrots; cut cucumber in half lengthways and thinly slice. Place all in bowl with mayonnaise mixture and toss to coat.
6. Place pita breads on second prepared tray. When skinny fries have 2 minutes cook time remaining, place pita breads in oven below fries to heat through.
7. Fill pita pockets with a few pork and herb pieces, homemade tomato sauce and coleslaw. Serve a few skinny fries and any extra coleslaw on the side.