No pork option - replacement is chicken schnitzels.
Place pumpkin, tomatoes and thyme sprigs (1/4 packet) on a lined oven tray. Toss with oil, salt and pepper. Roast for 15-20 minutes or until pumpkin is golden and tender.
2. Place barley in a saucepan and cover with hot water (from the kettle). Boil for 15 minutes, or until tender (see step 4).
3. Heat a large frypan over medium-high heat. Rub pork steaks with oil and season with salt and pepper (see notes). Cook for 3 minutes on each side or until cooked to your liking.
4. Trim and chop green beans, add to saucepan with barley for the last 3 minutes of cooking.
5. Mix 2 tbsp olive oil, 1 tbsp vinegar, orange juice, balsamic dressing and crushed garlic in a large serving dish. Toss in barley, beans and roasted vegetables. Season to taste with salt and pepper.
6. Serve roasted pumpkin salad with pork steaks (see notes). Sprinkle with any extra thyme leaves if desired.
If your pork steaks are too thick for your liking, place between two baking papers and bash with a rolling pin to desired thickness. Zest the orange used for the salad dressing on the pork steaks for a lovely citrus flavour!
Slice steaks and toss through salad if preferred.
No pork option - replacement is chicken schnitzels
cherry tomatoes 1 punnet (200g)
thyme 1/2 packet
pearl barley 1 packet (250g)
pork steaks 600g
green beans 1 punnet (250g)
caramelised balsamic dressing 1 sachet
garlic 1 clove
From your pantry:
olive + oil for cooking, salt, pepper, red wine vinegar