• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks. • Cut carrot into bite-sized chunks. • In a medium bowl, add haloumi and cover with water to soak.

• Place beetroot and carrot on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, cut or tear bake-at-home ciabatta into bite-sized chunks. In a medium bowl, toss ciabatta with olive oil and a pinch of salt and pepper. • When veggies have 5 minutes remaining, add croutons to the tray and cook until golden. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• In a second medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks, then turn to coat.

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

• Drain haloumi and pat dry. Cut into bite-sized chunks. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Remove from heat. Add the honey and toss to coat.

• To the tray with the roasted veggies, add mixed salad leaves, haloumi and a drizzle of the vinegar. Gently toss to combine. • Slice pork. • Divide honey haloumi and crouton salad between plates. Top with homestyle pork. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!