• Preheat oven to 240°C/220°C fan-forced. Chop zucchini intobite-sized chunks. • Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide veggies between two trays.

• While veggies are roasting, finely chop garlic. • In a small bowl, combine garlic, honey, the water and wholegrain mustard (see ingredients). Season, then set aside.

• When veggies have 15 minutes remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Season the pork loin steaks. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • In the last minute, add honey mustard glaze, turning pork to coat. Cook until bubbling, 1 minute. Set aside on a plate. Cover with foil to rest for 5 minutes. • Meanwhile, thinly slice cucumber. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and mixed salad leaves. Toss to coat. TIP: Pork can be served slightly blushing pink in the centre.

• Divide honey wholegrain mustard pork, roast pumpkin and zucchini and salad between plates. • Crumble fetta cubes over the roast veggies. • Drizzle any remaining glaze from the pan over the pork to serve.