Honey-Garlic Pork & Roast Veggie Salad
with Feta & Toasted Pumpkin Seeds
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.
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
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
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.
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.
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.
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.
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.
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.