• Preheat oven to 240°C/220°C fan-forced. • Thinly slice capsicum. • Place capsicum and chopped veggie mix on a lined oven tray. • Sprinkle with mild North Indian spice blend and drizzle with olive oil. Season with salt and pepper, then toss to coat. • Roast until tender, 20-25 minutes.

• When the roasted veggies have 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook pork steaks until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate and cover with foil to rest. TIP: Pork can be served slightly blushing pink in the centre.

• Return frying pan to a medium-high heat with a drizzle of olive oil. • Add Mumbai spice blend and the salt. Cook, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. • Season with pepper, then remove from heat.

• Place baby spinach leaves on the roasted veggie tray. Drizzle with white wine vinegar, then toss to combine. • Slice pork steaks. • Divide roast capsicum toss between plates. Top with the pork. • Spoon the Mumbai coconut sauce over the pork. Sprinkle with pepitas to serve.