• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove from oven, then sprinkle over zesty chilli salt (see ingredients). Little cooks: Help toss the pumpkin.

• While the pumpkin is roasting, thinly slice apple. Thinly slice cucumber into half-moons. • In a medium bowl, combine herb & mushroom seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add pork loin steaks and turn to coat. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When the pumpkin has 10 minutes cook time remaining, 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). Transfer to a plate and cover with foil to rest for 5 minutes. • Meanwhile, combine cucumber, apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste. TIP: Pork can be served slightly blushing pink in the centre.

• Slice spiced pork. • Divide pork, roasted pumpkin and cucumber salad between plates. Spoon any pork resting juices over pork. • Drizzle with creamy pesto dressing. Sprinkle toasted almonds over pumpkin to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the creamy pesto dressing!