• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place potato, parsnip and onion on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender.

• Meanwhile, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil in a medium bowl. • When the veggies have 10 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 (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

• When the veggies are done, remove tray from oven and add baby leaves and a drizzle of white wine vinegar. • Toss to combine and season to taste.

• Slice pork steak. • Divide chermoula roast veggies between plates. Top with garlicky pork. • Serve with garlic aioli. Enjoy!