Dukkah-Crusted Pork Schnitzel

Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If the veggies don't fit in a single layer, divide between two trays!

While the veggies are roasting, finely chop the garlic. Roughly chop the parsley leaves. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl. Add the Greek-style yoghurt and 1/2 the parsley to the garlic oil. Stir to combine and season to taste. Set aside.

Pull the pork schnitzels apart (they may be stuck together). In a shallow bowl, add the plain flour, then season with salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and dukkah. Dip the pork into the flour mixture, followed by the egg, and finally into the panko-dukkah mixture. Transfer to a plate.

When the veggies have 10 minutes cook time remaining, return the frying pan to a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. Add the baby spinach leaves to the tray with the roasted veggies, then add a drizzle of white wine vinegar. Gently toss to combine.