Chermoula Pork & Cauliflower-Currant Rice
with Tomato Salad & Garlic Yoghurt- Milk
Ingredients
1 packet
Cauli-Broccoli Rice
1
Tomato
1 packet
Currants
1 packet
Mint
300 g
Pork Loin Steaks
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Carrot
2
Garlic
1 sachet
Chermoula Spice Blend
Nutrition Values
Cooking Steps
• Finely chop garlic. Slice tomato into thin wedges. Pick and roughly chop mint leaves. 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). Drizzle over honey, coating both sides and transfer to a plate. 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 mint 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.
• Slice chermoula pork. • Divide cauliflower-currant rice, salad and pork between plates. • Serve with garlic yoghurt. Enjoy!
