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22 September 2014,18:51 by
Ponmathi Srilekha.S

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ROAST PORK & PUMPKIN SALAD

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 200° C/400° F/Gas Mark 6. Cut the pumpkin halves into wedges about 4 cm/1½  inches wide Very lightly brush the pumpkin and onion wedges with the oil, place in a roasting pan and roast for 30 minutes until the pumpkin and onions are tender but holding their shape.
  • Bring a saucepan of water to the boil, add the beans and cook for 5 minutes, or until just tender. Remove with a slotted spoon and refresh the beans under cold running water Drain and put into a large bowl.
  • Remove the pumpkin and onion wedges from the oven as soon as they are tender-crisp and leave to cool completely. When the pumpkin is cool, peel and cut into bite-sized pieces
  • To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  • Put the pumpkin wedges, onions, beans, pork, rocket, feta, pine kernels and parsley in a large bowl, pour over the dressing and gently toss until coated Divide between individual bowls and serve.

INGREDIENTS

  • 2 small pumpkin
  • 4 red onions cut into wedges
  • Sesame oil, for brushing
  • 200 grams French beans,
  • 750 grams roast pork, trimmed
  • Large handful of rocket leaves
  • 200 grams feta cheese, drained and crumbled
  • 4 tablespoon pine kernels, toasted
  • 4 tablespoon chopped fresh flat-leaf parsley

Dressing

  • 8 tablespoon sesame oil
  • 5 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Dijon or wholegrain mustard

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