Quality protein and a roasted veggie medley are the base of this Moroccan-inspired dish. Just add a hit of garlicky yoghurt to tie all the nutritionally balanced elements together!
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chermoula spice mix(ContainsSulphites)
pork loin steaks
roasted hazelnuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin into 2cm chunks. Quarter the brown onion. Cut the beetroot, carrot (unpeeled) and zucchini into 1cm chunks. Divide the veggies between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Peel the pumpkin if you prefer!
While the veggies are roasting, combine the chermoula spice blend, a splash of water, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a drizzle of olive oil and the salt in a medium bowl. Add the pork loin steaks and toss to coat.
Finely chop the garlic. Heat a large frying pan over a low heat with a good drizzle of olive oil and the garlic. Cook, stirring, until fragrant, 1 minute. Transfer to a bowl and add the remaining Greek yoghurt. Mix well and season with salt and pepper. Set aside.
Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.
TIP: The spice blend will char lightly in the pan, this adds to the flavour!
Roughly chop the roasted hazelnuts. In a medium bowl, combine the roasted veggies, baby spinach leaves and chopped hazelnuts.
Slice the pork. Divide the roast veggie toss and pork between plates. Spoon any resting juices over the pork and serve with the garlic yoghurt.