• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut onion (see ingredients) into wedges. Cut haloumi into 1cm-thick slices.

• Place potato, carrot, onion and beetroot on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Little cooks: Kids can help sprinkle over the seasoning and tossing the veggies!

• Meanwhile, combine herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. • Add pork loin steaks and turn to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side. • Remove pan from heat, then add the butter and honey and turn pork to coat. TIP: Cook the pork in batches if your pan is getting crowded.

• When the roasted veggies are done, remove tray from oven, add baby leaves and a drizzle of balsamic vinegar. Toss to coat.

• Slice herby pork. • Divide pork, haloumi and winter veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!