Warm roast pumpkin and bulgar wheat salad with maple-glazed pork - with Orange & Coriander Seed Smoked Garlic

800g pumpkin, peeled, deseeded and cubed
2 tablespoons olive oil
1 red capsicum, sliced into long strips
2 red onions, peeled and cut lengthwise into quarters
1 cup dried bulgar wheat
2 tablespoons balsamic vinegar
2 tablespoons maple syrup or honey
2 cloves of Orange & Coriander Seed Smoked Garlic – crushed
1/2 cup flour
480g lean pork steaks
1/3 cup hot water
130g bag baby spinach
ground black pepper


Step 1  Preheat oven to 200°C fan bake. Toss pumpkin in 1 tablespoon olive oil in a roasting dish and place in the oven for 10 minutes. Add capsicum, Orange & Coriander Seed Smoked Garlic  and onions and bake for a further 10 minutes. Meanwhile prepare bulgar wheat according to instructions.

Step 2  Mix balsamic and 1 tablespoon of the maple/honey together and pour on to the roasted vegetables. Toss well and bake for a further 5 minutes, remove from oven and set aside to cool slightly.

Step 3  Meanwhile, heat a frying pan on a high heat with the remaining tablespoon of olive oil. Flour pork and cook until browned and cooked through. Add remaining1 tablespoon maple syrup and 1/3 cup of hot water to the pork and cook until it is glazed and sticky. Remove from the pan and set aside.

Step 4   Place spinach leaves, roasted vegetables and bulgar wheat into a large bowl and toss together gently. Season with plenty of cracked pepper and serve alongside the pork.


Based on a recipe by Jess Moulds


Buy  Orange & Coriander Seed Smoked Garlic


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