• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place peeled pumpkin pieces and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• In a medium bowl, combine pork loin steak, sweet soy seasoning 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 loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add sweet chilli sauce and the soy sauce, turning pork to coat. • Transfer to a plate, cover and rest for 5 minutes.

• While the pork is cooking, slice cucumber into half-moons. Thinly slice celery. • In a second medium bowl, combine shredded cabbage mix, cucumber, celery, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste.

• Divide sweet-soy pork, creamy celery slaw, roast pumpkin and potato chunks between plates. • Tear over coriander (see ingredients). Enjoy!