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A warm pumpkin, pork & green bean salad

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Toss the pumpkin with oil and seasonings in a heavy-bottomed baking tray. Then cook in the oven until tender and caramelised.
  • While the pumpkin is roasting, thickly slice the pork on the diagonal and batten out a little.
  • Mix together the garlic powder, brown sugar, chilli powder and ground cumin in a large bowl. Then add the pork and toss until well coated. Set aside for up to 15 mins.
  • To make the dressing, combine the crushed garlic with the lemon juice, 6 tbsp oil, seasonings and the mustard. Set aside.
  • Blanch the beans in a pot of lightly salted, boiling water. Drain well.
  • At the same time, cook the marinated pork on a lightly oiled, preheated ridged grill (or BBQ). Remove and rest for 5 mins before slicing.
  • Gently toss the pumpkin, beans, pork and witloof with dressing to taste and serve.

Ingredients

  • ½ butternut pumpkin, peeled & cut into cubes
  • olive oil
  • sea salt & freshly ground pepper
  • 2 large pork fillets, trimmed of all fat & sinew
  • 2 tspn garlic powder
  • 2 tspn brown sugar
  • 2 tspn chilli powder
  • 2 tspn ground cumin
  • 1 large garlic clove, crushed
  • 2 tbsp fresh lemon juice
  • 1 heaped tspn Dijon mustard
  • 12-18 green beans, topped, tailed & halved crossways
  • leaves of 1-2 witloof

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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