• Preheat oven to 240°C/220°C fan-forced. 
• Cut Moemoe potatoes and carrot into bite-sized chunks. 
• Place Moemoe potatoes and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with half the garlic & herb seasoning and toss to coat. 
• Spread out evenly, then roast until tender,
20-25 minutes.

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 steaks, the remaining 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 leaves to oven tray with a squeeze of lemon juice and toss to combine.

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