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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled pumpkin pieces

1 packet

walnuts

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

1

cucumber

2

radish

1 packet

pork loin steaks

1 sachet

garlic & herb seasoning

½ packet

marinated goat cheese

(ContainsMilk)

1 pinch

chilli flakes

1 bag

salad leaves

1 Einheit

balsamic & olive oil dressing

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 packet

haloumi/grill cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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)

4

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.

5

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.

6

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.