Serves 4

3 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon sea salt

¼ cup (60ml) extra virgin olive oil

500g Jap (Kent) pumpkin, cut in to 1cm wide wedges, seeds removed

1 broccoli head, or half cauliflower, cut into florets

1 small red onion, halved and thinly sliced

400g can chopped tomatoes

400g can chickpeas, drained

1 bay leaf

4 OTWAY PORK loin steaks

½ cup coriander leaves

Step 1

Preheat oven to 190°C (170°C).

Step 2

Combine half the cumin and coriander, ½ teaspoons salt and 2 tablespoons olive oil in a large bowl. Add the pumpkin and broccoli pieces, tossing to coat evenly in the mixture.

Step 3

Heat the remaining olive oil in a stove-top and oven-proof baking dish, over a medium-high heat. Add the onion and cook for 5 minutes until softened and lightly golden. Stir in the remaining spices, salt, tomatoes, chickpeas, bay leaf and ½ cup water. Cook for 5 minutes until simmering.

Step 4

Spread the pumpkin over the tomato mixture. Cover the baking dish with a lid or foil and seal the edges. Bake for 15 minutes, then remove the lid or the foil and continue baking for 10 minutes.

Step 5

While the vegetables are baking, pre-heat a lightly oiled cast iron grill or frying pan over a high heat.  Season the pork with salt and pepper. Add the pork and cook for 1 minute each side to brown and seal the meat. Transfer the pork steaks on top of the pumpkin and tomato mixture and return to the oven for 5 minutes, until just cooked through.

Step 6

Scatter the coriander over the top.  Serve immediately.