Double Seared Pork & Mumbai-Spiced Cauliflower
with Garden Salad & Tamarind Chutney
- Milk
- Soy
Take a trip to the streets of India with tender pork fillet and Mumbai-spiced roast cauliflower that’s charred in all the right places. The sweet tang of tamarind chutney and a cooling dollop of yoghurt bring the whole performance together. It's a fresh, fragrant dinner that hits every single flavour note.
Ingredients
1
Cauliflower
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
780 g
Premium Pork Fillet
1 packet
Tamarind Chutney
(Contains: Soy;)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• See ‘Top Roast Tips!’(below left).
• Preheat oven to 220°C/200°C fan-forced.
• Chop cauliflower into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with
Mumbai spice blend, season with salt and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes. Allow to cool slightly.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil.
• Cook premium pork fillet, turning, until browned all over, 4 minutes.
• Transfer to a second lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking.
• Cover with foil. Set aside to rest for 10 minutes.
TIP: Use two oven trays if necessary.
• While the veggies are roasting, roughly chop tomato.
• Thinly slice cucumber into rounds.
• Slice pork.
• In a large bowl, combine tomatoes, cucumber and mixed salad leaves. Drizzle with olive oil and the vinegar. Toss to combine and season to taste.
• Divide Mumbai-spiced cauliflower and garden salad between bowls. Top with seared pork. Spoon tamarind chutney over pork.
• Drizzle over Greek-style yoghurt to serve. Enjoy!
