Moroccan-Spiced Pork & Roast Veggie Toss
with Garlic Yoghurt & Flaked Almonds
- Almond
- Milk
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Chermoula-spiced pork steaks and a spinach-adorned roast veggie toss are a dream team in this Moroccan-inspired dish. Just add a hit of garlicky yoghurt and a sprinkle of crunchy almonds to tie all the delish (and dietitian-approved) elements together. This recipe is under 650kcal per serving and under 40g carbohydrates per serving. Unfortunately, this week’s zucchini was in short supply, so we’ve replaced it with turnip. Don’t worry, the recipe will be just as delicious!
Ingredients
1
brown onion
1
beetroot
1
carrot
1
turnip
1 bag
Peeled & Chopped Pumpkin
1 sachet
chermoula spice blend
(May be present: Soy)
1 packet
pork loin steaks
2 clove
garlic
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion into thick wedges. Cut beetroot into small chunks. Cut carrot and zucchini into bite-sized chunks. • Spread peeled & chopped pumpkin and the prepped veggies over two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, combine chermoula spice blend, a pinch of salt and pepper, a splash of water, a drizzle of olive oil and the salt in a medium bowl. • Add pork loin steaks, tossing to coat.
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer garlic oil to a small bowl. Add Greek-style yoghurt. Stir to combine. Season to taste.
• Return pan to 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, then cover with foil to rest for 5 minutes.
TIP: The spice blend will char lightly in the pan, this adds to the flavour!
TIP: Pork can be served slightly blushing pink in the centre.
• Combine the roast veggies on one of the trays. • Add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine.
• Slice Moroccan-spiced pork. • Divide roast veggie toss between plates. Top with pork (plus any resting juices!) and a dollop of garlic yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the dish's flavour, with the roast beetroot and turnip in the veggie salad receiving particular praise.
- Ease of prep: The pork was described as superb, suggesting it was well-prepared using the recipe instructions.
- Leftovers: The meal was reported to be flavourful both when served hot and as cold leftovers.
