Chermoula Pork & Cauliflower Rice Bowl
with Tomato Salad & Garlic Sauce
Tonight, take on this super-speedy, low-carb Middle Eastern feast. Serve up chermoula pork atop high-fibre cauliflower rice studded with currants for sweetness. Delicious!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
3 clove
garlic
1
tomato
1 sachet
chermoula spice blend
1 packet
pork loin steaks
1 packet
currants
1 bag
baby spinach leaves
1 packet
garlic sauce
(ContainsMilk, Egg, Sesame)1 packet
cauliflower rice
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1 drizzle
white wine vinegar
Finely chop garlic. Slice tomato into thin wedges. In a medium bowl, combine chermoula spice blend and a generous drizzle of olive oil. Add pork loin steaks and toss to coat. Set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Wipe out the frying pan and return to a high heat with a drizzle of olive oil and the butter. Add cauliflower rice and garlic. Cook until softened slightly, 2-3 minutes. Remove from the heat, then stir through the currants. Season to taste.
In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato and baby spinach leaves. Toss to coat and season to taste. Slice the chermoula pork. Divide the cauliflower rice, salad and pork between plates. Drizzle the garlic sauce over the pork to serve.