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Middle Eastern Recipes

Chermoula Pork & Cauliflower Rice Bowl

Chermoula Pork & Cauliflower Rice Bowl

Chermoula Pork & Cauliflower Rice Bowl

with Tomato Salad & Garlic Sauce

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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.

Tags:

Under 30g carbs

•High Protein

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

•Eggs

•Sesame

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

1 packet

cauliflower rice

Not included in your delivery

olive oil

20 g

butter

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)1867 kJ

Fat23.4 g

of which saturates7.7 g

Carbohydrate15.3 g

of which sugars11.8 g

Dietary Fibre5.9 g

Protein41.7 g

Sodium662 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When 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!

3

• Wipe out the frying pan and return to a high heat with a drizzle of olive oil and the butter. • Cook cauliflower rice and garlic until softened slightly, 2-3 minutes. • Remove from the heat, then stir through the currants. Season to taste.

4

• 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 chermoula pork. • Divide the cauliflower rice, salad and pork between plates. • Drizzle the garlic sauce over the pork to serve.

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