•  4 x 100g thin pork steaks
•  ½ teaspoon smoked paprika
•  2 tablespoons oregano leaves
•  1 tablespoon olive oil
•  sea salt and cracked black pepper
•  4 corn cobbs
•  4 vine-ripened tomatoes, sliced
•  2 bunches (400g) rocket (arugula) leaves
•  ¼ cup (60ml) red wine vinegar
•  1 tablespoon olive oil, extra

  Place the pork, paprika, oregano, olive oil, salt and pepper in a bowl and toss to coat. Set aside.

Heat a large char-grill pan or barbecue over high heat. Char-grill or barbecue the corn for 10–12 minutes, turning occasionally until cooked, cool slightly and remove the corn from the cob.

Char-grill or barbecue the pork steaks for 1–2 minutes each side or until cooked through. Allow the pork to cool slightly and shred. Place in a bowl with the corn, tomato and rocket. Combine red wine vinegar and extra olive oil and spoon over to serve. Serves 4.