Seared Pork & Cheesy Potatoes

Place the onion, parsnip and beetroot on a lined oven tray and the potato on a second lined oven tray. Drizzle both trays with olive oil and season with salt and pepper. Sprinkle the chickenstyle stock powder over the potato. Toss to coat, then roast until tender, 25-30 minutes. In the last 5 minutes of cook time, scatter the grated Parmesan cheese over the potato, then bake until golden and melted.

While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Carefully pour the garlic oil mixture into a small bowl, then add the Greekstyle yoghurt and stir to combine. Season to taste and set aside.

When the veggies have 10 minutes cook time remaining, combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. Add the pork loin steaks and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.

While the pork is resting, add the baby spinach leaves to the roasted veggies and gently toss to combine.