Step 1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). In a medium saucepan, add the brown rice and water and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice. Add a dash of olive oil over a medium heat, and add the garlic and cook until fragrant, 1-2 minutes. Return the rice to the saucepan, add the salt and stir to combine. Remove from the heat.

Step 2

While the rice is cooking, cut the capsicum into 2cm strips. Cut the red onion (see ingredients list) into 2cm wedges. Cut the zucchini into 1cm batons. Roughly chop the coriander. TIP: Cut the veggies to the correct size so they cook in the allocated time!

Step 3

Place the capsicum, onion and zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.

Step 4

While the veggies are roasting, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 5-6 minutes. Transfer to a small bowl. TIP: Cover the pan with a lid or foil if the corn kernels are “popping” out.

Step 5

In a medium bowl, combine the All-American spice blend, remaining garlic, a drizzle of olive oil and a pinch of salt and pepper. Add the pork strips and toss to coat. When the rice has 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork strips in batches and cook until browned and cooked through, 3-4 minutes.

Step 6

Divide the garlic brown rice between bowls. Top with the pork strips, roast veggies, coriander and crumble over the fetta. Serve with the charred corn.