Smashed Chermoula Pork & Chickpea Spuds
with Garden Salad & Garlic Yoghurt- Milk
- Sesame
- May contain traces of allergens
For the chickpea lover in all of us, dive into this tasty number with some serious dinner-time staples. These 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. This recipe is under 650kcal per serving.
Ingredients
3
potato
3 clove
garlic
1
tomato
1 sprig
spring onion
1 packet
chickpeas
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
Nan's special seasoning
1 packet
tomato paste
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
mixed salad leaves
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
pork mince
Not included in your delivery
olive oil
⅓ cup
water
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. • Place potatoes 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.
• Meanwhile, finely chop garlic. • Roughly chop tomato. Thinly slice spring onion. • Drain and rinse half the chickpeas.
• 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 stir to combine. Season with salt and pepper to taste.
• When potatoes have 5 minutes remaining, return frying pan to high heat (no need for 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.
• 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.
• Divide spuds and garden salad between plates. • Top spuds with smashed chermoula chickpeas, pork, spring onion, Cheddar cheese and garlic yoghurt. Enjoy!
