Easy Spiced Pork & Roasted Pumpkin

Name: Easy Spiced Pork & Roasted Pumpkin with Cucumber Salad & Creamy Pesto Dressing
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet peeled pumpkin pieces; ½ sachet Zesty Chilli Salt; 1 apple; 1 cucumber; 1 packet pork loin steaks; 1 sachet Herb & Mushroom Seasoning; 1 packet flaked almonds; 1 packet creamy pesto dressing; 1 bag Mixed Salad Leaves; 1 drizzle balsamic vinegar

with Cucumber Salad & Creamy Pesto Dressing

Get up to $175 off

We've elevated this classic dish by giving our succulent pork steaks a coat of our tasty seasoning – straight from Nan's pantry –then topping them off with a mouth-watering creamy pesto dressing. And the trick to making these pumpkin wedges delicious? Roasting them with honey until golden and tender.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Calorie Smart

•Under 30g carbs

•Kid Friendly

Allergens:

Almond

•Soy

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

½ sachet

Zesty Chilli Salt

apple

cucumber

1 packet

pork loin steaks

1 sachet

Herb & Mushroom Seasoning

1 packet

flaked almonds

1 packet

creamy pesto dressing

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)1931 kJ

Fat20.2 g

of which saturates2.7 g

Carbohydrate24.4 g

of which sugars17.1 g

Dietary Fibre5 g

Protein42.1 g

Sodium720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove from oven, then sprinkle over zesty chilli salt (see ingredients).

Little cooks: Help toss the pumpkin.

• While the pumpkin is roasting, thinly slice apple. Thinly slice cucumber into half-moons. • In a medium bowl, combine herb & mushroom seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add pork loin steaks and turn to coat. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When the pumpkin has 10 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. • Meanwhile, combine cucumber, apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.

TIP: Pork can be served slightly blushing pink in the centre.

• Slice spiced pork. • Divide pork, roasted pumpkin and cucumber salad between plates. Spoon any pork resting juices over pork. • Drizzle with creamy pesto dressing. Sprinkle toasted almonds over pumpkin to serve. Enjoy!

Little cooks: Add the finishing touch by drizzling over the creamy pesto dressing!