Honey-Garlic Pork

Place the kumara and onion on an oven tray lined with baking paper. Drizzle with olive oil, 2/3 of the honey and sprinkle with a pinch of chilli flakes (if using). Season with salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, separate across two trays.

While the veggies are roasting, finely chop the garlic. In a large bowl, combine the garlic, dried oregano (see ingredients), a drizzle of olive oil and the remaining honey. Add the pork loin steaks and season with salt and pepper. Rub to coat the pork and set aside.

When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the pork and cook until browned and cooked through, 5-6 minutes on each side (depending on thickness). Transfer to a plate to rest. TIP: Pork can be served slightly blushing pink in the centre.

In a large bowl, add the roasted veggies, baby spinach leaves and crumble in 1/2 the feta. Toss to combine. Drizzle with the balsamic glaze. Season to taste.