Pork Shaslicks with Roast Veggie Salad

Ingredients

• 1/3 cup chopped fresh coriander
• 500g extra-trim pork loin steaks, cut into 2cm cubes
• 1 tablespoon Moroccan seasoning
• 500g eggplant, cut into 2cm cubes
• 1 large red capsicum, cut into 2cm cubes
• 300g zucchini, cut into 2cm cubes
• 500g pumpkin, peeled, cut into 2cm cubes
• olive oil cooking spray
• 1/2 cup burghul (cracked wheat)
• 1 cup boiling water
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh coriander leaves
• 1 1/2 tablespoons fat-free Italian dressing
• lemon wedges, to serve

Directions
Preheat oven to 220°C/200°C fan-forced. Line 2 roasting trays with baking paper.

Place pork and seasoning in a shallow glass or ceramic dish. Stir to coat. Thread pork onto skewers. Cover and refrigerate.

Divide eggplant, capsicum, zucchini and pumpkin between prepared trays. Spray with oil. Roast for 30 to 40 minutes or until tender and light golden.

Meanwhile, 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.

Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook skewers for 2 minutes each side or until cooked through.

Add roasted vegetables, parsley, coriander and dressing to burghul. Season with salt and pepper. Toss to combine. Serve skewers with burghul mixture and lemon wedges.

Serves 4.