• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum and carrot into bite-sized chunks. • Place capsicum, carrot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic.

• In a large bowl, combine pork mince, garlic, panko breadcrumbs (see ingredients), the egg, garlic & herb seasoning and the salt. • Using damp hands, form heaped spoonfuls of the rissole mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Remove from heat.

• When roast veggies are ready, add baby spinach leaves to the tray. • Gently toss to combine.

• Divide garlic-herb pork rissoles and roast veggie toss between plates. • Sprinkle grated Parmesan cheese over veggie. • Serve with a dollop of dill & parsley mayonnaise. Enjoy!