Preheat the oven to 240°C/220°C fan-forced. Slice the butternut pumpkin into thin wedges. Place on a lined oven tray. Drizzle with olive oil and the honey and season with salt. Toss to coat, then roast until tender, 25-30 minutes.

While the pumpkin is baking, slice the apple (see ingredients) into thin sticks. In a small bowl, combine the dill & parsley mayonnaise with a small splash of water. Set aside.

In a medium bowl, combine the pork loin steaks, Aussie spice blend, a drizzle of olive oil and a pinch of pepper.

When the pumpkin has 10 minutes remaining, heat a large frying pan over a medium heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes. TIP: Don't worry if your pork gets a little charred during cooking. It adds to the flavour!

While the pork is cooking, in a large bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the apple and deluxe salad mix. Season, then toss to coat.

Slice the Aussie pork and divide between plates with the pumpkin wedges and apple salad. Spoon any resting juices over the pork. Sprinkle the flaked almonds over the pumpkin. Drizzle with the dill & parsley mayonnaise and serve the remainder on the side.