Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato, carrot (both unpeeled) and beetroot into 1cm chunks. Cut the zucchini into 2cm rounds. Cut the red onion into 2cm wedges. TIP: Wear rubber gloves when cutting the beetroot to avoid staining your hands.

Divide the sweet potato, carrot, beetroot, zucchini and red onion between two oven trays lined with baking paper. 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 garlic & herb seasoning and a drizzle of olive oil. Add the pork loin steaks and 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. Set aside. TIP: Pork can be served slightly blushing pink in the centre.

Gently toss the roasted veggies and spinach & rocket mix in the bowl with the dressing.

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