Prepare and roast the veges

Pre heat the oven to 180°C fan bake.

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Chop the vegetables and place them onto a lined baking tray. Drizzle with olive oil, season with salt and pepper and sprinkle over the dukkah. Bake for 30 minutes.

Make the Chimichurri

In a blender, whiz together the coriander, oregano, garlic, oil and red wine vinegar. Pour into a serving ramekin and stir in the sugar, shallots and chilli. Season and set aside.

Finish the roast veges

When the veggies have 10 minutes of cook time remaining, add the cherry tomatoes and put back in the oven.

Pork – cook with the ‘6+2+2 method’

Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the chops and cook on the other side for 2 minutes. Remove the chops from the pan and rest on a plate for at least 2 minutes.

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Serve

Evenly distribute the veggies onto three plates, top with feta and pomegranate seeds and a good handful of rocket per plate.

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Slice the pork and place onto the plates then top with the chimichurri.