Soy-Marinated Pork

Roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.

Roast the snap peas: Chop the sugar snap peas into 1/2-inch pieces. Toss the snap peas on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until tender, 8-10 min.

Marinate the pork: Meanwhile, in a medium bowl, stir together the soy sauce, honey and 1/2 bottle vinegar (1 bottle for 4 people). Add the pork chops and stir to coat. Set aside.

Prep: Thinly slice the green onions. Finely chop the mint. Finely chop the chili (if using), removing the seeds for less heat.

Cook the pork: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. (Reserve the marinade - we'll use it to make a sauce!) Sear the pork chops until golden-brown and cooked through, 4-5 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Set the pork aside on a plate.

Make the sauce: Add the marinade, green onion, carrot and as much chili as you like to the pan. Boil until slightly thickened and veggies soften, 2-3 min.

Make the salad: In a large bowl, combine the roasted sugar snap peas, roasted potatoes and veggie mixture. Toss to combine.