Seared Pork & Sesame Pumpkin Wedges

While the pumpkin is roasting, thinly slice the pear (see ingredients). Thinly slice the cucumber into half-moons. In a small bowl, combine the teriyaki sauce, the brown sugar, soy sauce and the water. Set aside.

In a large bowl, combine the rice wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves, pear and cucumber. Set aside.

Season the pork loin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

When the pumpkin has 5 minutes cook time remaining, return the frying pan to a medium-high heat. Cook the teriyaki sauce mixture, stirring, until slightly reduced, 2-3 minutes. Remove from the heat, then stir through any pork resting juices.