Dukkah-Crusted Pork Schnitzels

• Place sweet potato, beetroot and onion on a lined oven tray. • Place carrot on a second lined oven tray. Drizzle carrot with the honey. • Drizzle both veggie trays with olive oil, then season with salt and pepper and toss to coat. • Roast both veggie trays until tender, 25-30 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork

• Meanwhile, combine the plain flour, the salt and a good pinch of pepper in a shallow bowl. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and dukkah. • Dip pork schnitzels into flour mixture to coat, then into the egg and finally in the panko dukkah mixture. Set aside on a plate.

Little cooks: Help crumb the pork! Use one hand for wet ingredients and the other for dry ingredients. Make sure to wash your hands well afterwards!

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed pork, in batches, until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate.

TIP: Pork can be served slightly blushing pink in the centre.

• While the schnitzels are cooking, combine the roasted veggies on one of the oven trays. • Top with baby spinach leaves, gently tossing to coat. • Season to taste.