• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place potato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with 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 the veggies 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, lemon pepper spice blend, a pinch of salt and a drizzle of olive oil.

• 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. • Once veggies are done, add baby leaves to the tray, along with a squeeze of lemon juice. Toss to combine.

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