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
Preheat oven to 190°C (170°C).
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.
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.
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.
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.
Scatter the coriander over the top. Serve immediately.