Chargrilled Jerk Pork Steaks & Haloumi
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Chargrilled Jerk Pork Steaks & Haloumi

Chargrilled Jerk Pork Steaks & Haloumi

with Pineapple-Avocado Couscous

Your average couscous gets a summertime makeover with the addition of fresh pineapple and tasty avocado. These Caribbean jerk-spiced pork steaks are the perfect protein partner to pair with this hearty grain, you'll be on BBQ duty every weekend! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

Tags:
BBQ Friendly
Allergens:
Gluten
•Wheat
•Milk
•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

pineapple slices

½

Long Chilli (Optional)

1

avocado

1

onion

1 sachet

mild Caribbean jerk seasoning

1 packet

pork loin steaks

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

½ packet

chicken stock pot

1 packet

mixed salad leaves

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

1 packet

Haloumi

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

¾ cup

boiling water

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Nutritional Values

Energy (kJ)3711 kJ
Calories672 kcal
Fat54.4 g
of which saturates14.5 g
Carbohydrate63.4 g
of which sugars24.8 g
Dietary Fibre12.3 g
Protein37.5 g
Sodium1718 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat BBQ to high heat. Boil the kettle. • To a medium bowl, add haloumi and cover with water to soak. • Drain pineapple slices reserving some juice (1 tbs for 2P / 2 tbs for 4P). Thinly slice long chilli (if using). Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice red onion. In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • In a large bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add pork loin steak and toss to coat.

2
2

• In a medium bowl, add couscous, chicken-style stock powder and the butter. Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork and set aside.

3
3

• When BBQ is hot, grill pineapple and haloumi until charred, 2-4 minutes each side. Transfer to a plate and set aside.

No BBQ? Cook pineapple and haloumi in a frying pan until lightly charred, for 2-4 minutes each side over a high heat.

4
4

• Grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate and rest for 5 minutes. • Meanwhile, grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to the plate with the pineapple.

No BBQ? In a large frying pan cook pork until cooked through, 3-4 minutes each side over a medium-high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.

5
5

• Roughly chop grilled pineapple. • To the couscous, add pineapple, haloumi, onion, avocado, mixed salad leaves, a good drizzle of olive oil and the reserved pineapple juice. Stir to combine and season to taste.

6
6

• Slice pork. • Divide avocado and haloumi couscous salad between bowls, then top with BBQ jerk pork steaks. • Top with coconut sweet chilli mayonnaise and fresh chilli. Enjoy!