• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. • Place beetroot 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 drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• When the veggies have 15 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork loin steaks 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) into wedges. Thinly slice herbs. • In a small heatproof bowl, combine Hollandaise, herbs and a pinch of salt and pepper. Microwave in 10 second bursts until heated through. Set aside. • In a large bowl, add apple, salad leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.

• Slice herbed pork. • Divide pork, apple salad and roasted veggies between plates. • Crumble feta (see ingredients) over apple salad. • Serve with hollandaise sauce. Enjoy!