Sumac Pork with Harissa Pumpkin Salad

Sumac Pork with Harissa Pumpkin Salad

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 13, 2019.


Pumpkin Salad

  • 800g pumpkin wedges
  • 1 Tbsp sumac spice mix
  • 2 courgettes
  • 1 capsicum
  • 100g feta cheese *
  • ½ bag baby spinach *
  • ½ pack harissa dressing


  • 1 pack pork scotch steaks
  • Remaining sumac spice mix

To Serve

  • Remaining harissa dressing
  • 2 Tbsp mayo ^


  1. Cook pumpkin Preheat oven to 220°C. Preheat BBQ hot plate to medium (if using). Toss pumpkin with first measure of sumac spice mix and a small drizzle of oil on a lined oven tray. Roast for about 20 minutes.
  2. Cook veggies Slice courgettes into 1cm rounds and slice capsicum 1cm. Add courgette and capsicum to tray with pumpkin and cook a further 10 minutes until tender.
  3. Prep pork Pat pork dry and toss with remaining sumac spice mix and a small drizzle of oil. Season.
  4. Cook pork Heat a small drizzle of oil in a fry-pan on medium-high heat. Cook pork for about 4 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest, covered, for a few minutes before slicing thinly. Alternatively cook on BBQ.
  5. To finish Add feta, spinach and first measure of harissa dressing to tray with pumpkin, toss to combine and season to taste. Combine remaining harissa dressing and mayo in a bowl.
  6. Serve Pumpkin salad with pork and harissa dressing.

Nutritional Information

Energy 2336 kj
558 kcal
Protein 37.2g
Carbohydrate 17.2g
Fat 37.4g