Sunday 4 November 2012

Pork, pumpkin, asparagus and green sauce

One of the great joys of summer is the abundance of super seasonal produce available in the market. Not the least of these is asparagus. Cooked in a flash and eaten with any number of accompaniments, I am sure it is made all the more enjoyable for its short period of availability.
Summer sun just leaves us craving salads and lighter fare. With some Perfect Pork schnitzel in the fridge and a few simple ingredients, I was able to whisk this tasty little number up in a flash.
For the salad:

1/3 pumpkin - skinned and thinly sliced
1 teaspoon ground coriander
2 capsicum - any colour
a bunch of asparagus
salt and pepper

Place the pumpkin on a lined baking tray and dust with the coriander and seasoning. Toss in the oil and bake at 220deg. C for about 10 minutes.
While that's cooking slice and de-seed the capsicum.

After 10 minutes turn the pumpkin and add the capsicum to the tray. Bake a further 10 minutes.

While that's cooking, make the green sauce, boil a large pot of water for the asparagus and heat the grill pan.

When the pumpkin and capsicum is ready, plate it onto a platter.

For the dressing, use a stick blender to combine the following:
Juice of 1 lemon
1 tablespoon sweet chilli sauce
1 teaspoon English mustard
2 cloves garlic
1 teaspoon salt
1 teaspoon sugar
Ground pepper
100ml olive oil
1 good handful of parsley - stalks removed

Season the pork and drizzle with a little oil. Cook 2 minutes each side on a hot preheated grill pan.

At the same time cook the asparagus. Drop it into boiling water and cook for about 3 minutes depending on the thickness of the stems.

The cooking aspect of this dinner is really quick, so it pays to have all the prep done, plates out and family ready before cooking the pork and asparagus.

Spoon the green dressing over the vegetables and rush to the table.

I served our pork and salad with some Hummus I made earlier in the day. It's so easy to make and keeps in the fridge for a few days.
Just blend together a drained can of chick peas, 1 clove of garlic, the juice of half a lemon, a few glugs of olive oil and some salt and pepper to taste. We never put Tahini in ours as my partner is allergic to sesame.

And that's tea done. Obviously the salad ingredients can be varied depending on what's seasonal or what's in the fridge today!

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