Preheat the oven to 220C/200C fan-forced. Slice the brown onion into 3cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Place the peeled & chopped pumpkin, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, combine the chermoula spice blend, a drizzle of olive oil and the salt in a medium bowl. Add the pork loin steaks and toss to coat.

Finely chop the garlic (or use a garlic press). Heat a medium frying pan over a low heat with olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the garlic and cook until fragrant, 1 minute. Transfer the garlic oil to a bowl and add the yoghurt. Mix well to combine and season to taste. Set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: The spice blend will char lightly in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.

While the pork is resting, roughly chop the roasted hazelnuts. In a medium bowl, combine the roasted veggies, baby spinach leaves and hazelnuts.

Thickly slice the pork. Divide the roasted veggie toss and chermoula spiced pork between plates. Spoon any resting juices over the pork and serve with the garlic yoghurt.