Lemon Pepper Pork & Creamy Pesto

Divide the garlic, potato, zucchini, 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, add the pork loin steaks to a medium bowl and drizzle with a little olive oil. Sprinkle with the lemon pepper spice blend and season with pepper. Toss to coat and set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until fragrant, 2-3 minutes. Transfer to a bowl. TIP: For the low-calorie option, omit the flaked almonds.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork and cook until just 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 roasted veggies and baby spinach leaves. Toss to combine and season to taste with salt and pepper.