• Preheat oven to 240°C/220°C fan-forced. • Slice carrot into thick rounds. Slice onion into wedges. Cut beetroot and white turnip into small chunks. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning (see ingredients), drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. • Roast until tender, 20-25 minutes. Set aside to cool slightly.

• Meanwhile, combine chimichurri seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat. • Cut halloumi into 1cm slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, then add sweet chilli sauce and the butter, turning pork to coat. • Transfer to a plate, then spoon over any remaining glaze. Cover with foil and rest for 5 minutes.

• When the roasted veggies are done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Gently toss to combine. • Slice chimichurri pork. • Divide roast veggie toss between plates. Top with pork (plus any resting juices) and halloumi. • Dollop over garlic dip to serve. Enjoy!