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 bag mint; 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, 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

•Calorie Smart

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

1 bag

mint

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

/ per serving

Energy (kJ)1761 kJ

Fat19.2 g

of which saturates8.6 g

Carbohydrate21.3 g

of which sugars15.4 g

Dietary Fibre4 g

Protein42.4 g

Sodium665 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. Thinly slice tomato into wedges. Pick and roughly chop mint leaves. • 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 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 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 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.

• Wipe out the frying pan and return to a 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 mint and currants. Season to taste. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato and baby spinach leaves. Toss to coat and season to taste.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato and baby spinach leaves. Toss to coat and season to taste. • Slice chermoula pork. Divide cauliflower-currant rice, salad and pork between plates. • Serve with garlic yoghurt.