Chermoula Pork & Cauliflower-Currant Rice

Name: Chermoula Pork & Cauliflower-Currant Rice with Tomato Salad & Garlic Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 3 clove garlic; 1 tomato; 1 carrot; 1 bag herbs; 1 sachet chermoula spice blend; 1 packet pork loin steaks; 20 g butter; 1 packet cauliflower rice; 1 packet Currants; 1 drizzle white wine vinegar; 1 bag baby spinach leaves; 1 packet Greek-Style Yoghurt

with Tomato Salad & Garlic Yoghurt

Get up to $175 off

Enjoy a flavour-packed, guilt-free and nutritious meal with our brand-new cauliflower rice! Cooked with currants, herbs and garlic stirred in, we know you'll be glad you took the plunge and gave this delight a go.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Dietitian Approved

•Calorie Smart

•Under 30g carbs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

tomato

carrot

1 bag

herbs

1 sachet

chermoula spice blend

1 packet

pork loin steaks

1 packet

cauliflower rice

1 packet

Currants

(May be present: Milk, Gluten, Soy. )

1 bag

baby spinach leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1850 kJ

Fat19.3 g

of which saturates8.5 g

Carbohydrate25.8 g

of which sugars16.1 g

Protein43.8 g

Sodium706 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. Slice tomato into thin wedges. Pick and roughly chop herbs. Grate the carrot. • In a medium bowl, combine chermoula spice blend and a generous drizzle of olive oil. Add pork loin steaks and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover to rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Pork can be served slightly blushing pink in the centre.

• Return the frying pan to high heat with a drizzle of olive oil and the butter. Cook cauliflower rice and remaining garlic until softened slightly, 2-3 minutes. • Remove from heat, then stir through herbs and currants. Season to taste. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato, carrot and baby spinach leaves. Toss to coat and season to taste.