• 1 red onion
• 2 capsicum
• 2 cloves garlic
• 1/2 cup brown rice (Leave this out if High Protein, Luteal Phase, or Ovulatory Phase)
• 1 tin sweetcorn
• 2 pork loin steaks
• Taco seasoning packet (or alternative, check dietary requirements)
• small handful coriander
• 2 Tbsp Greek yoghurt
• 50g cheddar cheese (optional)
• Olive oil for frying
• Salt and pepper for seasoning

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1. Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
2. Prepare the vegetables - chop the onion into quarters, slice the capsicum into eighths, and finely chop the garlic
3. Place the veggies onto the baking tray, toss in olive oil and season with salt and pepper, bake until slightly browned - approximately 20 minutes
4. Bring a small pot to low heat, add the butter, garlic, and a drizzle of olive oil, cook until fragrant - approximately 1 minute
5. Rinse the rice under cold water then add to the pot, cook according to packet instructions
6. Bring a pan to medium heat
7. Drain the corn and add to the pan, cooking until slightly browned - approximately 5 minutes, place in a small bowl and set aside
8. Return the frying pan to medium heat with a drizzle of olive oil
9. Cut the pork into strips of desired thickness and place in a bowl with the taco seasoning and a drizzle of olive oil
10. Place the pork in the frying pan, cook until browned on all sides - approximately 5 minutes
11. Place the baked veggies on a plate, sprinkle over the corn, and place the pork on top
12. Empty the rice into small bowls on the side
13. Dollop some yoghurt on the side of your plate, grate the cheese over top if using, and garnish with coriander
14. Enjoy!

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