• Preheat oven to 240°C/220°C fan-forced. Cut Moemoe potatos and carrot into bite-sized chunks.
• Place Moemoe potatos and carrot on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat.
• Spread out evenly, then roast until tender,
20-25 minutes.
• In the last 5 minutes of cook time, sprinkle over grated Parmesan cheese. Bake until melted and golden.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, slice lemon into wedges.
• In a small bowl, combine mayonnaise and chargrilled capsicum relish.
• In a medium bowl, combine pork loin steak, garlic herb seasoning, a pinch of salt and a drizzle of olive oil.

• When the veggies have 10 minutes remaining, In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes.
• Once veggies are done, add baby spinach leaves to oven tray with a squeeze of lemon juice and toss to combine.

• Slice garlic-herb pork.
• Divide cheesy garlic roast Moemoe potato toss between bowls.
• Top with Mediterranean pork and chargrilled capsicum mayo.
• Garnish with a pinch of chilli flakes (if using). Enjoy!