Ingredients
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500g extra-trim pork loin steaks, cut into 2cm cubes
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1 tablespoon Middle Eastern seasoning
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500g eggplant, cut into 2cm cubes
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1 large red capsicum, cut into 2cm cubes
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300g zucchini, cut into 2cm cubes
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500g jap pumpkin, peeled, cut into 2cm cubes
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olive oil cooking spray
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1/2 cup burghul (cracked wheat)
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1 cup boiling water
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2 tablespoons chopped fresh flat-leaf parsley leaves
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2 tablespoons chopped fresh coriander leaves
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1 1/2 tablespoons fat-free Italian dressing
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lemon wedges, to serve
Equipment
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You'll need 12 pre-soaked bamboo skewers.
Method
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1Preheat oven to 220°C/200°C fan-forced. Line 2 roasting trays with baking paper.
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2Place pork and seasoning in a shallow glass or ceramic dish. Stir to coat. Thread pork onto skewers. Cover and refrigerate.
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3Divide eggplant, capsicum, zucchini and pumpkin between prepared trays. Spray with oil. Roast for 30 to 40 minutes or until tender and light golden.
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4Meanwhile, place burghul in a large, heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Using hands, squeeze out excess liquid. Return to bowl.
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5Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook skewers for 2 minutes each side or until cooked through.
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6Add roasted vegetables, parsley, coriander and dressing to burghul. Season with salt and pepper. Toss to combine. Serve skewers with burghul mixture and lemon wedges.
Source: taste.com.au
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