Method

1. Combine olive oil, pepper and mixed herbs, orange rind and juice in a screw top jar, cover and shake well. Use half the dressing to marinate New Zealand Trim Pork steaks, making sure the steaks are thoroughly coated. Cover and marinate for at least 30 minutes.
2. Remove steaks from the marinade. Barbecue the steaks over a moderate heat for about 8 minutes, turning once until cooked through. Barbecue halved chorizo and red pepper slices. Transfer the cooked steak and chorizo to a plate, cover with foil and rest for 2-3 minutes.
3. Arrange the warm cooked peppers, orange segments, olives, red onion and spinach on a platter. Cut the rested steaks and chorizo into strips, scatter over the salad, drizzle with the remaining dressing. Serve immediately with crusty bread on the side.