Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato, carrot and beetroot into small chunks. Cut the zucchini into thick rounds. Cut the red onion into wedges.

Divide the sweet potato, carrot, beetroot, zucchini and red onion between two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

In a medium bowl, combine the pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. Toss to coat. In a large bowl, combine a small drizzle of olive oil, honey and balsamic vinegar.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Reduce the heat to medium if the pork is browning too quickly. Remove from the heat.

Add the roasted veggies and spinach & rocket mix to the bowl with the salad dressing. Gently toss to coat.

Thickly slice the pork. Divide the pork and roast veggie toss between plates and top with the chargrilled capsicum relish and crumble over the fetta.