Sumac Pork with Harissa Pumpkin Salad

Sumac Pork with Harissa Pumpkin Salad

Ready in 30 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 13, 2019.


Pumpkin Salad

  • 1 pack pumpkin wedges
  • ½ pack sumac spice mix
  • ½ capsicum *
  • 1 tsp pumpkin seeds
  • 25g feta cheese *
  • ½ pack baby spinach *


  • 1 pack pork scotch steak
  • Remaining sumac spice mix

Harissa Dressing

  • ½ pack harissa dressing
  • ½ Tbsp mayo ^


  1. Cook pumpkin Preheat BBQ hot plate to medium (if using). Preheat oven to 220°C. Toss pumpkin with first measure of sumac spice mix and a drizzle of oil on a lined oven tray. Roast for about 20 minutes.
  2. Cook capsicum Slice capsicum 1cm and add to tray with pumpkin. Sprinkle over pumpkin seeds and cook a further 5 minutes, until tender.
  3. Prep pork Pat pork dry and toss with remaining sumac spice mix and a drizzle of oil. Season.
  4. Cook pork Heat a 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 and spinach to tray with pumpkin, toss to combine and season to taste. Combine harissa dressing and mayo in a bowl.
  6. Serve pumpkin salad with pork and harissa dressing.

Nutritional Information

Energy 2618 kj
626 kcal
Protein 38.9g
Carbohydrate 18.7g
Fat 43.5g