Middle Eastern Honey Pork
with Roast Veggie Cauliflower Rice & Garlic Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Zesty Chilli Salt
300 g
Pork Loin Steaks
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Cauliflower Rice
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Leek
1 sachet
Ras el Hanout
1
Beetroot
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thickly slice leek. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with a pinch of zesty chilli salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
If you've swapped to pork loin steak, combine pork with spice blend as above.
Heat frying pan in the same way as above. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Top with honey and transfer to a plate, cover and rest for 5 minutes.
• While the chicken is baking, return the frying pan to high heat with the butter and a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add chicken-style stock powder and remaining garlic and cook, stirring, until fragrant, 1-2 minutes. Remove from heat, then season with salt.
• Add roasted veggies, baby spinach leaves and a drizzle of white wine vinegar to the cauliflower rice.
Slice Middle Eastern honey pork.
