Middle Eastern Pork & Lemony Quke Salad

Name: Middle Eastern Pork & Lemony Quke Salad with Garlic Rice & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: 1 packet Basmati Rice; 1 Tomato; 3 Baby Cucumber; 1 Lemon; 1 sachet Middle Eastern seasoning; 250 g Pork Strips; 1 Garlic; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 drizzle olive oil; 20 g butter; 1.5 cup water; 1 tsp honey

with Garlic Rice & Yoghurt

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We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the zingy Quke will become the best part of this rice bowl. When paired with spiced pork strips and married with tomato, baby spinach and a generous squeeze of lemon, you’ll be savouring each and every bite. Compliments to the Qukes we say!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Milk

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

Tomato

Baby Cucumber

Lemon

1 sachet

Middle Eastern seasoning

250 g

Pork Strips

Garlic

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

1 tsp

honey

Nutritional Values

Calories613 kcal

Energy (kJ)2560 kJ

Fat21.8 g

of which saturates9.9 g

Carbohydrate68.2 g

of which sugars8.7 g

Dietary Fibre8 g

Protein34 g

Cholesterol0 mg

Sodium742 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, roughly chop tomato. Cut Qukes into wedges, lengthwise. Roughly chop baby spinach leaves. • Slice lemon into wedges.

• In a medium bowl, combine pork strips, Middle Eastern seasoning and a drizzle of olive oil.

• When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork strips, tossing, in batches until browned and cooked through, 2-4 minutes. • Remove from heat and stir through the honey and a splash of water. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• In a second medium bowl, combine a drizzle of olive oil and a good squeeze of lemon juice. • Season and add tomato, Quke and spinach and toss to coat.

• Divide garlic rice between bowls. Top with Middle Eastern spiced pork, lemony Quke salad and Greek-style yoghurt. • Serve with any remaining lemon wedges. Enjoy!