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1
peeled pumpkin pieces
1
mixed sesame seeds
(Contains Sesame; )
2
radish
1
cucumber
1
Mixed Salad Leaves
1
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1
pork loin steaks
1
olive oil
1
rice wine vinegar
• Preheat oven to 220°C/200°C fan-forced. Peel kumara, then cut into small chunks. • Place kumara on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help with sprinkle over the mixed sesame seeds.
• Meanwhile, thinly slice pear (see ingredients) and cucumber. • In a medium bowl, add mixed salad leaves, pear, cucumber and a drizzle of rice wine vinegar and olive oil. Season to taste. Set aside. • In a small bowl, combine teriyaki sauce, the brown sugar and rice wine vinegar. Set aside.
Little cooks: Kids can take charge by combining the ingredients for the sauce!
• When the veggies have 10 minutes remaining, season pork loin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove frying pan from heat, then add teriyaki sauce mixture and turn pork to coat until glaze has reduced slightly. Transfer to a plate and allow to rest for 5 minutes.
• Toss cucumber and pear salad to combine. Slice seared pork. • Divide sesame-roasted kumara, cucumber and pear salad and pork between plates. • Spoon remaining teriyaki glaze over pork to serve. Enjoy!
Little cooks: Kids can add the finishing touch by spooning over the teriyaki sauce!