HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChargrilled Pork Steak & Honey Haloumi
Chargrilled Pork Steak & Honey Haloumi

Chargrilled Pork Steak & Honey Haloumi

with Roast Pumpkin, Goat Cheese & Radish Salad

Grill Kit
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Nothing beats a good chargrilled pork steak. Paired with lip-smacking honey haloumi, roast pumpkin and creamy goat cheese, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Allergens:Tree NutsMilkEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin pieces

1 packet


(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)





1 packet

pork loin steaks

1 sachet

garlic & herb seasoning

½ packet

marinated goat cheese


1 pinch

chilli flakes

1 bag

salad leaves

1 Einheit

balsamic & olive oil dressing

1 packet

dill & parsley mayonnaise


1 packet

haloumi/grill cheese


Not included in your delivery

olive oil

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3757 kJ
Fat56.6 g
of which saturates20.2 g
Carbohydrate26.8 g
of which sugars19.4 g
Protein68.1 g
Sodium1777 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Preheat the BBQ to a high heat. Place the peeled & chopped pumpkin on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. In the last 3 minutes of cook time, add the walnuts to one side of the tray, then roast until toasted.


While the pumpkin is roasting, thinly slice the cucumber and radish into rounds. Cut the haloumi into 1cm-thick slices. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat.


When the BBQ is hot, grill the pork until cooked through, 2-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.

TIP: The spice blend will char slightly, this adds to the flavour!

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded)


Grill the haloumi on the BBQ flat plate until golden brown, 2-3 minutes each side. Transfer to a plate, then drizzle over the honey and cover to keep warm.

TIP: Avoid using the grill plate to cook your haloumi in case it gets stuck!

No BBQ or flat plate? Wipe out the frying pan. Return to a medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat, then add the honey and turn to coat.


Roughly chop the toasted walnuts. Transfer the roasted pumpkin to a serving plate. Crumble the marinated goat cheese over the pumpkin, then sprinkle with the walnuts and a pinch of chilli flakes (if using). In a large bowl, combine the spinach & rocket mix, cucumber, radish and balsamic & olive oil dressing. Season to taste.


Slice the chargrilled pork. Bring everything to the table to serve. Help yourself to the pork, grilled honey haloumi, roasted pumpkin and radish salad. Serve with the dill & parsley mayonnaise.