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Photo of Sumac pork, sweet potato and bean salad with orange dressing by WW

Sumac pork, sweet potato and bean salad with orange dressing

3 - 7
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Sumac is a dark red Middle Eastern spice that adds a tart, tangy flavour to the pork that compliments the chargrilled vegetables.


Ground sumac

1½ tsp

Lean pork loin chop

360 g, (buy 400g) or steaks, fat trimmed

Olive oil

3 tsp

Orange sweet potato (kumara)

540 g, (buy 600g) peeled, cut into 5mm thick rounds

Red capsicum

2 medium, cut into 2cm wide strips

Green beans

200 g, thickly sliced


2 medium, (Navel)


75 g, leaves

Balsamic vinegar

1 tbs, white

Oil spray

1 x 3 second spray(s)


  1. Sprinkle 1 teaspoon of the sumac on both sides of the pork. Heat a chargrill or barbecue over medium-high heat. Brush the pork with 1 teaspoon of the oil. Cook for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes, to rest.
  2. Lightly spray the sweet potato and capsicum with oil. Cook the sweet potato for 3-4 minutes each side, and capsicum for 2 minutes each side on same chargrill or until lightly charred. Set aside.
  3. Meanwhile, steam the beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
  4. Segment the oranges, catching any juices in a bowl. Combine the orange segments, beans, grilled vegetables and watercress in a large bowl. Whisk 1 tablespoon of the reserved orange juice, remaining sumac, vinegar and remaining olive oil in a small bowl. Add to the salad, season with salt and pepper and toss to combine.
  5. Thickly slice the pork. Serve the salad topped with the pork slices.