1

To make the salsa, combine the zest, juice, cherries and cinnamon in a bowl, then set aside to allow the flavours to combine.

2

Bring a large pan of water to the boil, add the rice and cook for 10-12 minutes until tender. Drain.

3

Meanwhile, put the asparagus in a heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and refresh in a large bowl of iced water for 1 minute. Repeat with the mange tout, but leave in boiling water for 1 minute, then iced water for 1 minute. Drain and pat dry with kitchen paper. Halve the veg lengthways.

4

Heat a large heavy-based frying pan over a medium-high heat. Mist the pork with cooking spray and season with black pepper. Cook for 3 minutes on each side for medium, or to your liking. Remove from the pan and let rest for 5 minutes.

5

Meanwhile, combine the asparagus, mange tout and radish in a large bowl and drizzle over the oil. Season to taste and toss to combine.

6

Season the veg and rice with freshly ground black pepper, and serve with the chops and cherry and orange salsa.