• Preheat oven to 240°C/220°C fan-forced. • Thinly slice carrot into rounds. Cut red onion and tomato into thick wedges. Cut beetroot into small chunks. Roughly tear kale leaves, then discard stem. Set kale aside. • Place carrot, onion, tomato and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until almost tender, 15-18 minutes. • Remove veggies from oven. Add kale and a pinch of salt to the tray. Gently toss to combine. Return to oven to roast until tender, a further 5-8 minutes. TIP: If the veggies don't fit in a single layer, spread across two trays.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. • Cook until fragrant, 1 minute. Transfer to a small bowl.

• Add Greek-style yoghurt to garlic oil mixture. • Stir to combine, then season to taste.

• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork 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: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.

• Add a drizzle of white wine vinegar to the roast veggie tray. • Gently toss to combine. Season to taste.

• Slice Aussie-spiced pork. • Divide roast veggie toss between plates. Top with pork (plus any resting juices!). • Spoon garlic yoghurt over pork. Sprinkle with pine nuts to serve. Enjoy!