15 g Flat-leaf parsley, chopped
4 Pork chops
3 tbsp. Olive oil
1 Lemon, zested and juiced
1 tbsp. Chilli flakes
10 sprigs Thyme
350 g Sweet potato
350 g Butternut squash
2 Large parsnips, each cut lengthways into 8
1 Cauliflower, cut into florets
8 oz. Quinoa