Potato salad: Dice 4 medium potatoes into 2cm cubes and add to a pot of cold water. Bring to a boil and cook for 10-12 minutes until tender. In the last 2 minutes, add 1 cup frozen peas. Drain and set aside to cool slightly.

Brussels & onion: Slice 1 onion and halve 200g brussels sprouts. Heat a large pan to medium heat and add 1 tbs butter. Cook the onion and brussels sprouts for 5-6 minutes until softened and slightly golden. Season with salt and pepper.

Dressing: Mix ½ cup Greek yoghurt and 2 tbs aioli together in a small bowl. Finely chop a small handful of fresh dill and stir through. Season with 1 tsp salt and ½ tsp pepper.

Combine salad: Add the potatoes, peas and brussels sprout mixture to a large bowl. Spoon over the dressing and toss gently to combine.

Schnitzel: Pound 2 pork loin steaks to an even thickness. Set up three bowls: one with ½ cup flour, one with 1 whisked egg and one with ½ cup breadcrumbs mixed with 1 tsp garlic powder, 1 tsp salt and ½ tsp pepper. Coat each schnitzel in flour, then egg, then breadcrumbs. Heat a generous pour of canola oil in a large pan to medium-high heat. Cook schnitzels for 3-4 minutes per side until golden and crispy.

Serve: Plate up schnitzel alongside the potato and pea salad.