A great meat and salad combo walks the line between fresh and exciting. It has to be plumped up with the good stuff, but if you scrimp on the exciting bits, you'll miss the mark. This one has the balance right with thrillingly tender pork, caramelised pumpkin and salty feta, offset by plenty of leaves and handfuls of nutty chickpeas.
Preheat oven to 200°C fan-forced. Peel and cut pumpkin into 1cm-thick pieces. Pick sage leaves from their stems. Place pumpkin, sage leaves, 20ml (1 tablespoon) oil and a sprinkle of salt on a lined tray. Toss to coat and spread out into a single layer. Roast for 25–30 minutes or until pumpkin is cooked through and caramelised. While pumpkin is cooking, continue with step 2.
Place Dijon mustard, 20ml (1 tablespoon) oil, red wine vinegar, honey, salt and pepper in a bowl and mix to combine.
Drain chickpeas and rinse under cold water.
Heat remaining olive oil in a frypan over medium-high heat. Add pork and cook, turning halfway, for 5–6 minutes or until golden and just cooked. Place on a plate, cover with foil and rest for 5 minutes.
Remove pumpkin from oven and cool slightly. Carefully fold chickpeas through pumpkin.
Crumble feta over pumpkin and fold through spinach. Drizzle with dressing. Divide salad between plates and top with pork.