Pork Loin & Crumbed Pumpkin Wedges

In a small bowl, combine the panko breadcrumbs, parsley, garlic, a generous pinch of salt and pepper and a generous drizzle of olive oil. Mix well to combine.

Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Top the pumpkin wedges with the herb crumb and gently press down so it sticks. TIP: Don’t worry if the crumb falls off, you’ll use it later! Roast until golden and tender, 20-25 minutes.

While the pumpkin is roasting, season the pork loin steaks with salt and pepper. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest.

While the pork is resting, in a medium bowl, add the cucumber, tomato and mixed salad leaves. Add the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine.