• Preheat the oven to 240°C/220°C fan forced. • Cut beetroot into 1cm chunks. Cut red onion into wedges. • Place the veggies and peeled & chopped pumpkin to a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

• In a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over with salt and pepper. Add pork to the hot pan and cook, turning, until browned all over, 4 minutes. • Transfer to a second lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove the tray from the oven, cover pork loosely with foil and set aside to rest for 10 minutes. TIP: The pork will continue to cook as it rests. Pork can be served slightly blushing in the centre.

• Meanwhile, finely chop garlic. Roughly chop pistachios. • Wipe out the frying pan and return to medium-high heat. Add pistachios and toast until golden, 3-4 minutes. Transfer to a small bowl. • Return the pan to medium-high heat with a drizzle of olive oil. Add pearl couscous and garlic and toast, stirring occasionally, until golden, 2 minutes. Add the water, currants and vegetable stock powder. • Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Set aside uncovered.

• Zest lemon to get a generous pinch, then cut into wedges. Pick and finely chop mint leaves. • In a small bowl, combine garlic sauce, lemon zest and a squeeze of lemon juice. Season to taste with salt and pepper.

• To the couscous, add the roast veggies, baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine. Season to taste with salt and pepper.

• Thickly slice pork. Divide roast veggie pearl couscous between plates. Top with the pork and any resting juices. • Drizzle lemon dressing over the pork and top with pistachios. • Crumble over fetta cubes and garnish with mint. Serve with remaining lemon wedges. Enjoy!