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.