• Preheat oven to 220°C/200°C fan-forced.
• Cut carrot and sweet potato into small chunks.
• Cut brown onion into thick wedges. 

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season  
with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes. 

• Meanwhile, in a medium bowl, combine garlic & herb seasoning and a drizzle of 
olive oil. Add pork loin steaks. Turn to coat, then set aside.
• In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive 
oil. Set aside.  
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is 
hot, cook pork until cooked through, 3-4 minutes each side. 
• Transfer to a plate. Cover and set aside to rest for 5 minutes. 

• To the bowl with dressing, add roasted veggies and mixed salad leaves. Toss  
to combine and season to taste.
• Slice pork.
• Divide garlicky pork and roast veggie toss between plates. 
• Crumbled over fetta cubes to serve. Enjoy!