This bountiful bowl has "new favourite" written all over it! Our exceptional Chermoula spice blend is the key ingredient, giving adelicious flavour kick to the pork mince. With tender veggies, an aromatic bed of garlic rice and a smattering of toasted almonds to top things off, it's a winner from start to finish.
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
flaked almonds(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)
chicken-style stock powder
chermoula spice blend
baby spinach leaves
water (for the rice)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Finely chop the brown onion. Grate the carrot (unpeeled). Trim the green beans and cut in thirds. Zest the lemon to get a pinch, then slice into wedges.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until slightly softened, 2-3 minutes. Add the pork mince and carrot and cook, breaking up the mince with a spoon, until just browned, 4-5 minutes. Add the tomato paste, chicken-style stock powder, chermoula spice blend and remaining garlic and cook until fragrant, 1 minute. Add the green beans and water (for the sauce) and cook until the beans are tender, 5-6 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Season to taste.
While the pork is cooking, combine the Greek-style yoghurt, a squeeze of lemon juice, the lemon zest and a splash of water in a second small bowl. Season to taste and mix well. TIP: Add more or less lemon juice to taste.
Divide the garlic rice and chermoula pork and veggies between bowls. Top with the lemony yoghurt and scatter over the toasted almonds. Serve with any remaining lemon wedges.