Aussie Pork & Pumpkin Wedges
with Apple Salad & Dill & Parsley Mayo
- Eggs
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
You’ve never had pumpkin quite like this before! Coating pumpkin wedges with honey then roasting them until golden makes the perfect accompaniment for tender pork steaks. Add a crisp apple salad and a herby mayo to round out this low-carb meal. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week's butternut pumpkin was in short supply. Some customers will receive peeled and chopped pumpkin instead of butternut pumpkin. Don't worry, the recipe will be just as delicious!*
Ingredients
1
butternut pumpkin
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
pork loin steaks
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
deluxe salad mix
½
apple
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the butternut pumpkin into thin wedges. Place the pumpkin on the lined oven tray. Drizzle with olive oil, the honey and season with a pinch of pepper. Toss to coat, then roast until tender, 25-30 minutes.
Alternative Step 1 if you've received peeled and chopped pumpkin: Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the peeled & chopped pumpkin, sweet chilli sauce and a drizzle of olive oil. Season with salt and pepper. Spread out over a lined oven tray. Roast until tender and lightly caramelised, 20-25 minutes
While the pumpkin is baking, thinly slice the apple (see ingredients) into thin sticks. In a small bowl, combine the dill & parsley mayonnaise with a splash of water. Set aside.
In a medium bowl, combine the pork loin steaks, Aussie spice blend, a drizzle of olive oil and a pinch of pepper.
When the pumpkin has 10 minutes remaining, return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes.
TIP: Don't worry if your pork gets a little charred during cooking. It adds to the flavour!
While the pork is cooking, combine a splash of balsamic vinegar with a drizzle of olive oil in a large bowl. Add the apple and deluxe salad mix and toss to coat.
Slice the pork and divide between plates with the pumpkin wedges and garden salad. Spoon any resting juices over the pork. Drizzle with some of the dill & parsley mayonnaise and serve the remaining on the side. Garnish the pumpkin with the flaked almonds.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the honey-roasted pumpkin and Aussie-spiced pork. The apple added freshness to the salad, creating a delicious flavour combination.
- Ease of prep: Quick and easy to prepare, with clear instructions. Some found the pumpkin challenging to cut, but pre-chopped options were appreciated.
- Suggestions: Several suggested using the dill and parsley mayo on the salad for extra flavour. Some preferred roasted vegetables instead of salad in winter.
- Leftovers: A few noted the salad mix didn't stay fresh long. Consider eating this meal earlier in the week for best results.
- Portions: Some found the pumpkin portion generous, while others wanted more protein or vegetables to balance the meal.
