Preheat the oven to 240°C/220°C fan-forced. Slice the butternut pumpkin into wedges. Place on a lined oven tray. Drizzle with olive oil, the honey and season with pepper. Toss to coat, then roast until tender, 25-30 minutes.

While the pumpkin is baking, thinly slice the cucumber into half-moons. Thinly slice the apple (see ingredients) into thin sticks. In a small bowl, combine the dill & parsley mayonnaise with a small splash of water. Set aside. In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. Add the pork loin steaks and turn to coat.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat. TIP: Don't worry if your pork gets a little charred during cooking. It adds to the flavour!

While the pork is cooking, combine a splash of balsamic vinegar with a drizzle of olive oil in a large bowl. Add the cucumber, apple and spinach & rocket mix and toss to coat.

Slice the pork and divide between plates with the pumpkin wedges and apple salad. Spoon any resting juices over the pork. Drizzle with some of the herby mayo and garnish the pumpkin with the flaked almonds to serve.