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In a medium bowl, add the pork steaks, lemon & olive oil for the marinade (use pantry). Season with salt and pepper. Toss to coat and leave to marinate.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, render the pork fat, one steak at a time, by pressing the steak to get against the base of the pan until browned, 2-3 mins.
Remove the pan and repeat with the other steaks.
While the pork marinates, thinly slice the tomatoes. Trim the cucumber, then halve lengthways. Thinly slice widthways. Roughly chop the dill stalks and all.
Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice. Season with salt and pepper.
Clean the pork marinade bowl.
In the clean bowl, mix together the red wine vinegar, remaining Dijon mustard and the olive oil for the dressing (see pantry). Season with salt and pepper.
Add the baby leaves, tomatoes and cucumber. Toss to coat in the dressing.
When the pork has cooked, slice widthways into 2cm thick slices.
Share the salad between your bowls. Sprinkle over the walnuts.
Lay the pork and avocado slices on top. Add a dollop of dill yoghurt to finish.
Enjoy!