HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Garlic Pork & Roast Veggie Salad
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Honey-Garlic Pork & Roast Veggie Salad

Honey-Garlic Pork & Roast Veggie Salad

with Feta & Toasted Pumpkin Seeds

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The combination of garlic and honey infuses this colourful meal for a flavoursome result that comes together with minimal effort. Top it off with toasted pumpkin seeds and feta for a 5-star finish.

Tags:Low Calorie
Allergens:MilkSulphites

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

kumara

1

onion

1 packet

peeled pumpkin pieces

1 pinch

chilli flakes

1 clove

garlic

½ sachet

dried oregano

1 packet

pork loin steaks

1 sachet

pumpkin seeds (pepitas)

1 bag

baby spinach leaves

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

1 drizzle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

1 tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2190 kJ
Fat19 g
of which saturates6.6 g
Carbohydrate36.4 g
of which sugars22.8 g
Dietary Fibre0 g
Protein50.6 g
Cholesterol0 mg
Sodium378 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Slice the red onion into 3cm wedges. TIP: Cut the kumara to size so it cooks in time.

2

Place the peeled & chopped pumpkin, kumara and onion on an oven tray lined with baking paper. Drizzle with olive oil and 2/3 of the honey, then sprinkle with a pinch of chilli flakes (if using). Season with salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

3

While the veggies are roasting, finely chop the garlic. In a large bowl, combine the garlic, dried oregano (see ingredients), a drizzle of olive oil and the remaining honey. Add the pork loin steaks and season with salt and pepper. Rub to coat the pork and set aside.

4

Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the pork until browned and cooked through, 5-6 minutes on each side (depending on thickness). Remove from the heat. TIP: Pork can be served slightly blushing pink in the centre.

5

In a second large bowl, add the roasted veggies, baby spinach leaves and crumble in 1/2 the feta. Toss to combine. Drizzle with the balsamic glaze. Season to taste.

6

Slice the pork. Divide the honey-garlic pork and roast veggie salad between plates. Sprinkle with the toasted pumpkin seeds and crumble over the remaining feta.