Sumac Pork with Harissa Pumpkin

Steps

1. Cook pumpkin Preheat oven to 220°C. Toss pumpkin with first measure of sumac spices and a small drizzle of oil on a lined oven tray. Roast for about 20 minutes.
2. Toast pumpkin seeds Slice courgette into 1cm rounds and slice roasted capsicum into strips. After pumpkin has cooked for 20 minutes, add courgette and pumpkin seeds to tray with pumpkin and cook a further 10 minutes, until tender.
3. Prep pork Pat pork dry and toss with remaining sumac spices and drizzle of oil. Season.
4. Cook pork Heat a drizzle of oil in a fry-pan on medium-high heat. Cook pork for about 4 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest, covered, for a few minutes before slicing thinly.
5. To finish Add capsicum, feta and spinach to tray with pumpkin, toss to combine and season to taste. In a small bowl, combine harissa dressing and mayo.
6. Serve pumpkin salad with pork and harissa mayo.