This meal is all about the little differences – the ras el hanout spicing up the pork, the flavourful garlic rice flecked with cucumber salsa and the dill-parsley yoghurt drizzle that will become your new favourite accompaniment.
Always refer to the product label for the most accurate ingredient and allergen information.
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
pork loin steaks
ras el hanout
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
dill & parsley mayonnaise(ContainsEggs)
vinegar (white wine or red wine)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the cucumber. Roughly chop the tomato. Pick the mint leaves and finely chop. Roughly chop the baby spinach leaves. Cut the pork loin steaks into 1cm strips. In a medium bowl, combine the ras el hanout, a drizzle of olive oil and the remaining garlic. Season with salt and pepper. Add the pork and toss until well coated.
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 bowl. In a second medium bowl, combine the vinegar and a drizzle of olive oil. Add the cucumber, tomato and mint. Toss to combine and season to taste. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork, tossing, until lightly charred and cooked through, 3-4 minutes. Remove from the heat, then stir through the honey. TIP: If your pan is getting crowded, cook the pork in batches for the best results.
While the pork is cooking, combine the dill & parsley mayonnaise and yoghurt in a small bowl. Season with salt and set aside. Add the baby spinach to the garlic rice, season to taste and stir until wilted slightly.
Divide the garlic rice between bowls. Top with the Moroccan honey pork. Drizzle with the dill-parsley yoghurt. Garnish with the toasted almonds and serve with the cucumber salsa.