• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut potato into bite-sized chunks. • Place beetroot, potato and 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, 25-30 minutes. • Meanwhile, combine herb & mushroom seasoning (see ingredients), a pinch of salt and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat.

• When the veggies have 15 minutes remaining, heat a large frying pan over 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. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, thinly slice apple (see ingredients). • In a large bowl, add apple, rocket leaves and a drizzle of vinegar and olive oil. Toss to combine and season to taste. • In a small heatproof bowl, combine Hollandaise and a pinch of salt and pepper. Microwave in 10 second bursts until heated through. Set aside.

• Slice herby pork. • Divide pork, apple salad and roasted veggies between plates. • Serve with Hollandaise sauce. Enjoy!