Double wrap each potato in foil so they do not burn. Place on a Weber Grilling Basket, add to the indirect area of the BBQ (Oven area). Cook for 20minutes or until soft.

Add Pork steaks to the Barbeque. Add these to the direct heat on the sear grate (the middle of the barbeque). Leave the steaks on the sear grate for around 5 minutes with the lid down, flipping them over half way through.

Move the steaks to the indirect heat and leave for 2 minutes. Then remove the steaks and leave to rest.

Chop the cooked potatoes up into small chunks and place into a bowl. Finely chop the spring onion, mix this in with the potatoes and add in 2 tablespoons of mayonnaise. Mix together with a pinch of salt.

Blend together the Dijon mustard, honey, olive oil, white wine vinegar plus a pinch of salt of pepper. You will then have a honey mustard dressing for your salad.

Slice the cherry tomatoes in half. Add the rocket to the plate with the cherry tomatoes and drizzle your honey mustard dressing over the top.

Add the potato salad to the plate and finally you can serve the rested pork steak. Cut the steak into slices and you are ready to serve. Enjoy!