Oven Roasted Pork & Pumpkin Toss

Place the pumpkin, red onion, carrot and zucchini into a large bowl. Drizzle with olive oil and 1 tbs of the honey, season with a generous pinch of salt and pepper and toss until well coated. Spread out over one of the oven trays lined with baking paper. Place in the oven to cook for 25 minutes, or until softened. In the last 10 minutes of cook time, sprinkle over the pepitas and bake until golden and toasted.

Meanwhile, peel and crush the garlic. In a medium bowl, combine the pork loin, garlic, a drizzle of olive oil, the remaining honey and a pinch of salt and pepper. Rub to coat the pork. Place the pork loin on the second oven tray lined with baking paper and bake in the oven for 10 minutes, or until the pork is cooked through. TIP: It's okay to serve pork slightly blushing pink in the centre. Rest the pork for 5 minutes, then slice into 2 cm thick

Meanwhile, juice the lemon until you have 2 tsp juice. Combine the lemon juice with the Greek yoghurt in a medium bowl and season with salt and pepper.

Place the roasted veggies and pepitas into a large mixing bowl along with the baby spinach leaves. Season to taste with a pinch of salt and pepper and toss to coat.