• Preheat oven to 220°C/200°C fan-forced. • Cut carrot into bite-sized chunks. • Place carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 15-20 minutes. Little cooks: Kids can help sprinkling over the sesame seeds and tossing the veggies.

• Meanwhile, thinly slice pear (see ingredients). • In a small bowl, combine teriyaki sauce, the brown sugar, soy sauce and the water. Set aside. Little cooks: Kids can take charge by combining the ingredients!

• Season pork loin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate and cover with foil to rest, 5 minutes.

• When veggies have 5 minutes cook time remaining, return the frying pan to medium-high heat. Cook the teriyaki sauce mixture until slightly reduced, 2-3 minutes. • Remove from heat, then stir through any pork resting juices.

• In a large bowl, combine the rice wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add salad leaves and pear. Set aside.

• Toss salad. Thickly slice pork. • Divide roasted sesame pumpkin, pear salad and pork between plates. • Spoon teriyaki sauce over pork to serve. Enjoy! Little cooks: Kids can add the finishing touch by spooning over the teriyaki sauce!