Nan's Pork & Pumpkin Wedges
with Apple Salad & Herby 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 the meal.
Ingredients
1
butternut pumpkin
1
cucumber
½
apple
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
Nan's special seasoning
1 packet
pork loin steak
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
spinach & rocket mix
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 wedges. Place on a lined oven tray. Drizzle with olive oil, the honey and season with pepper. Toss to coat, then roast until tender, 25-30 minutes.
While the pumpkin is baking, thinly slice the cucumber into half-moons. Thinly slice the apple (see ingredients) into thin sticks. In a small bowl, combine the dill & parsley mayonnaise with a small splash of water. Set aside. In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. Add the pork loin steaks and turn to coat.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat. 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 cucumber, apple and spinach & rocket mix and toss to coat.
Slice the pork and divide between plates with the pumpkin wedges and apple salad. Spoon any resting juices over the pork. Drizzle with some of the herby mayo and garnish the pumpkin with the flaked almonds to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dish's flavour combinations, especially the honey-roasted pumpkin and herby mayo. Some found it a bit plain and suggested more seasoning.
- Ease of prep: Quick and easy to prepare, though some struggled with cutting the pumpkin. Several suggested pre-slicing the pumpkin for convenience.
- Suggestions: Some recommended marinating the pork beforehand for more moisture and flavour. A few preferred sweet potato wedges over pumpkin.
- Portions: Several found the pork portions small, with some suggesting larger serves or adding sides like coconut rice for a more filling meal.
- Cooking tips: Watch the pork closely as it can burn quickly. Some found medium heat worked better than medium-high for even cooking.
