Preheat the oven to 240°C/220°C fan-forced. Slice the butternut pumpkin into thin wedges. Place the pumpkin on the lined oven tray. Drizzle with olive oil, the honey and season with a pinch of pepper. Toss to coat, then roast until tender, 25-30 minutes. *Alternative Step 1 if you've received peeled and chopped pumpkin:* Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the peeled & chopped pumpkin, sweet chilli sauce and a drizzle of olive oil. Season with salt and pepper. Spread out over a lined oven tray. Roast until tender and lightly caramelised, 20-25 minutes

While the pumpkin is baking, thinly slice the apple (see ingredients) into thin sticks. In a small bowl, combine the dill & parsley mayonnaise with a 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, return the frying pan to 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, combine a splash of balsamic vinegar with a drizzle of olive oil in a large bowl. Add the apple and deluxe salad mix and toss to coat.

Slice the pork and divide between plates with the pumpkin wedges and garden salad. Spoon any resting juices over the pork. Drizzle with some of the dill & parsley mayonnaise and serve the remaining on the side. Garnish the pumpkin with the flaked almonds.