Sumac Pork with Harissa Pumpkin Salad

Steps

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.