Lemon Pepper Pork

Divide the sweet potato, carrot, capsicum and onion between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes.

While the veggies are roasting, place the pork loin steaks in a medium bowl and drizzle with a little olive oil. Sprinkle with the lemon pepper spice blend and season with pepper. Toss to coat.

When the vegetables have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest for 5 minutes. TIP: You can serve pork slightly blushing in the centre.

In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Add the roasted veggies and baby spinach leaves. Toss to combine and season with salt and pepper.