• Preheat oven to 240°C/220°C fan-forced. Slice zucchini into rounds. • Place zucchini on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

• While the zucchini is roasting, cut pumpkin into bite-sized chunks. • Place pumpkin on a second lined oven tray. Sprinkle with savoury seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove pumpkin from oven, sprinkle with Parmesan cheese and bake until golden and crisp. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• Meanwhile, thinly slice garlic. Pick thyme leaves.

• When the pumpkin has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, cook porterhouse steak for 4-5 minutes each side for medium, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Add the butter, garlic, and thyme leaves to the pan, and cook until fragrant, turning steak to coat, 1 minute. • Remove steak and any remaining butter sauce from pan, cover and rest for 5 minutes. Season with salt.

• Once the zucchini has cooled slightly, in a large bowl, combine zucchini, spinach, rocket & fennel mix, and balsamic vinaigrette dressing. Season to taste.

• Thinly slice steak. • Divide Parmesan roast pumpkin, balsamic zucchini salad, and porterhouse steak between plates. • Spoon any remaining butter sauce over the steak. Enjoy!