Chargrilled Pork Steak & Honey Haloumi

While the pumpkin is roasting, thinly slice the cucumber and radish into rounds. Cut the haloumi into 1cm-thick slices. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat.

When the BBQ is hot, grill the pork until cooked through, 2-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.

TIP: The spice blend will char slightly, this adds to the flavour!

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded)

Grill the haloumi on the BBQ flat plate until golden brown, 2-3 minutes each side. Transfer to a plate, then drizzle over the honey and cover to keep warm.

TIP: Avoid using the grill plate to cook your haloumi in case it gets stuck!

No BBQ or flat plate? Wipe out the frying pan. Return to a medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat, then add the honey and turn to coat.

Roughly chop the toasted walnuts. Transfer the roasted pumpkin to a serving plate. Crumble the marinated goat cheese over the pumpkin, then sprinkle with the walnuts and a pinch of chilli flakes (if using). In a large bowl, combine the spinach & rocket mix, cucumber, radish and balsamic & olive oil dressing. Season to taste.