• Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the butter and sprinkle with garlic & herb seasoning, turning to coat. Transfer to a plate, cover and rest for 5 minutes.

• While pork is resting, roughly chop tomato. • In a medium bowl, combine the mixed salad leaves, tomato and balsamic vinaigrette dressing. Toss to combine.

• When the veggies are done, add basil pesto and toss to combine. • Slice pork steak. • Divide the garlic and herb pork steak, pesto roast veggies and tomato salad between plates. Serve with the garlic aioli. Enjoy!