Middle Eastern Pork & Goat Cheese Sumac Potatoes

While the potatoes are roasting, thinly slice the eggplant into 1cm round slices. Place on a second lined oven tray with the garlic & herb seasoning, drizzle with olive oil (1/4 cup for 2P // 1/2 cup for 4P) and a pinch of salt and pepper. Roast in the oven until golden and tender, 15-20 minutes.

While the eggplant is roasting, roughly chop the tomato. Pick and finely slice the mint leaves. In a medium bowl, combine the tomato, a drizzle of white wine vinegar and olive oil. In a medium bowl, combine the pork loin steaks, chermoula spice blend and a drizzle of olive oil.

When the potatoes have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, add a drizzle of the honey, cover and rest for 5 minutes.

Transfer the eggplant to a serving plate and sprinkle over the mint. Top with the tomato salad.