Step 1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Halve the butternut pumpkin then remove the seeds and slice into 1cm wedges. Roughly chop the cucumber and tomato. Finely chop the parsley. TIP: Peel the pumpkin skin if you don't like it!

Step 2

In a small bowl, combine the panko breadcrumbs, garlic, parsley, a generous pinch of salt and pepper and a generous drizzle of olive oil. Mix well to combine.

Step 3

Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Top the pumpkin wedges with the herb crumb and gently press down so it sticks. Roast until golden and tender, 20-25 minutes. TIP: Don’t worry if the crumb falls off, you’ll use it later!

Step 4

While the pumpkin is roasting, season the pork loin steaks with salt and pepper. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.

Step 5

While the pork is resting, in a medium bowl, combine the cucumber, tomato and mixed salad leaves. Add the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

Step 6

Thickly slice the pork. Divide the crumbed pumpkin, salad and pork between plates. Spoon any resting juices over the pork. Sprinkle over any remaining herb crumb and serve with the dill & parsley mayonnaise.