Smashed Chermoula Pork & Chickpea Spuds
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Smashed Chermoula Pork & Chickpea Spuds

Smashed Chermoula Pork & Chickpea Spuds

with Garden Salad & Garlic Yoghurt

For the chickpea lover in all of us, dive into this tasty number with some serious dinner-time staples. These pork loaded jacket potatoes are taken to the next level with a drizzle of yoghurt and when paired with a bright garden salad, you'll be smiling from ear to ear.

Allergens:
Milk
Sesame
Almond

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

3

potato

3 clove

garlic

1

tomato

1 packet

chickpeas

(May be present: Wheat, Gluten. )

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

chermoula spice blend

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet

mixed salad leaves

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

pork mince

Not included in your delivery

olive oil

⅓ cup

water

1 tsp

brown sugar

20 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3850 kJ
Calories920 kcal
Fat48.2 g
of which saturates18.2 g
Carbohydrate64.6 g
of which sugars18 g
Dietary Fibre20 g
Protein51.2 g
Sodium1487 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. • Place potato on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.

2
2

• Meanwhile, finely chop garlic. • Roughly chop tomato. • Drain and rinse chickpeas.

3
3

• In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

4
4

• When potatoes have 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, breaking up mince with a spoon, until browned, 3-4 minutes. • Stir in the water, brown sugar, butter and vegetable stock powder, until slightly reduced,1-2 minutes. Lightly crush with a fork. Season to taste.

5
5

• Meanwhile, in a large bowl, combine golden goddess dressing, mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Divide jacket potatoes and garden salad between plates. • Top potatoes with smashed chermoula pork chickpeas, Cheddar cheese and garlic yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!