Smokey Crumbed Pork

• Place beetroot, onion and sweet potato on a lined oven tray. Drizzle with olive oil, season with Nan's special seasoning, salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, in a shallow bowl, combine the plain flour and salt. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add the roasted veggies and spinach & rocket mix (see ingredients). Toss to combine. Season to taste.