Honey-Garlic Pork & Roast Veggie Salad

Place the peeled & chopped pumpkin, kumara and onion on an oven tray lined with baking paper. Drizzle with olive oil and 2/3 of the honey, then 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, divide between 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.

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, cook the pork until browned and cooked through, 5-6 minutes on each side (depending on thickness). Remove from the heat. TIP: Pork can be served slightly blushing pink in the centre.

In a second 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.