Chermoula Pork & Cauliflower Rice Bowl

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

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, mint and garlic stirred in, we know you'll be glad you took the plunge and gave this carb smart delight a go.

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

Tags:

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

tomato

1 bunch

mint

1 sachet

chermoula spice blend

1 packet

pork loin steaks

1 sachet

Currants

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

1 bag

baby spinach leaves

3 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

cauliflower rice

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)1634 kJ

Fat19 g

of which saturates8.6 g

Carbohydrate17.1 g

of which sugars11.9 g

Protein40 g

Sodium615 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 the garlic. Slice the tomato into thin wedges. Pick and roughly chop the mint leaves. In a medium bowl, combine the chermoula spice blend and a generous drizzle of olive oil. Add the pork loin steaks and toss to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt to the garlic oil and stir to combine. Season to taste and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil 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.

Wipe out the frying pan and return to a high heat with a drizzle of olive oil and the butter. Cook the cauliflowerrice and remaining garlic until softened slightly, 2-3 minutes. Remove from the heat, then stir through the mint and currants. Season to taste.

In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Add the tomato and baby spinach leaves. Toss to coat and season to taste.