The combination of chilli and honey infuses this colourful meal with a comforting warmth that you’ll feel right down to your toes.
pork loin steak
baby spinach leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the peeled pumpkin into 2cm cubes. Cut the sweet potato (unpeeled) into 2cm chunks. Slice the red onion into 3cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Divide the pumpkin, sweet potato and red onion between two oven trays lined with baking paper. Drizzle with olive oil, 2/3 of the honey and a pinch of chilli flakes (if using). Season with a generous pinch of salt and pepper and toss to coat. Spread out in a single layer and roast for 25-30 minutes, or until tender.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a large bowl, combine the garlic, pork loin, a drizzle of olive oil, the remaining honey and a pinch of salt and pepper. Rub to coat the pork and set aside.
When the veggies have 15 minutes cook time remaining, heat a medium frying pan over a medium-high heat. Add the pepitas and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate. Return the pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the pork and cook for 3-4 minutes on each side (depending on thickness), or until browned and cooked through. Transfer to a plate to rest. DTIP: Pork can be served slightly blushing pink.
Pick and finely chop the oregano leaves. In a large bowl, combine the oregano and roasted veggies. Crumble in 1/2 the fetta, add the baby spinach leaves and toss to combine. Season to taste with salt and pepper.
Slice the honey-garlic pork. Divide the pork and Italian roast veggies between plates. Sprinkle with the toasted pepitas and crumble the remaining fetta over the top.