Mexican-Style Spiced Pork & Kidney Bean Salad

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), dried oregano, half your ground cumin (you'll use the rest later!), a generous pinch of salt and a generous grind of black pepper to a plate and give everything a good mix up – this is your Mexican-style spice blend

Add your pork strips to the Mexican-style spice blend with a drizzle of vegetable oil

Give everything a good mix up until the pork strips are fully coated and set aside – these are your marinated pork strips

Drain and rinse your kidney beans

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the drained kidney beans and remaining ground cumin with a pinch of salt and cook for 2-3 min or until the skins have softened

Meanwhile, peel and finely slice your shallot[s]

Chop your tomato[es] roughly

Transfer the softened kidney beans to a bowl and set aside to cool

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the marinated pork strips with a generous pinch of salt

Cook for 9 min or until browned and tender and the pork is cooked through (no pink meat!) – these are your Mexican-style spiced pork strips

Cut your cucumber into quarters lengthways, then slice finely

Strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your coriander finely, including the stalks

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the chopped tomato, cucumber, shallot, coriander and the juice of half the lime[s], a generous drizzle of olive oil to the softened kidney beans with a generous pinch of salt and pepper – this is your kidney bean salad

Combine the chopped mint, your natural yoghurt and the juice from the remaining lime in a small bowl

Season with a crack of black pepper – this is your limey mint yoghurt

Trim then, slice your spring onion[s]