Smashed Chermoula Pork & Chickpea Spuds

Name: Smashed Chermoula Pork & Chickpea Spuds with Garden Salad & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 3 potato; 3 clove garlic; 1 tomato; 1 sprig spring onion; 1 packet chickpeas; 1 packet Greek-style yoghurt; 1 sachet chermoula spice blend; 1 packet tomato paste; ⅓ cup water; 1 tsp brown sugar; 20 g butter; 1 packet Golden Goddess Dressing; 1 packet mixed salad leaves; drizzle white wine vinegar; 1 packet pork mince; 1 packet Marinated Goat Cheese

with Garden Salad & Garlic Yoghurt

Get up to $200 off!

For the chickpea lover in all of us, dive into this tasty number with some serious dinner-time staples. These pork loaded jacket potatoes are taken to the next level with a drizzle of yoghurt and sprinkling of marinated goat cheese and when paired with a bright garden salad, you'll be smiling from ear to ear.

Allergens:

Milk

•Sesamzaad

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

potato

3 clove

garlic

tomato

1 sprig

spring onion

1 packet

chickpeas

1 packet

Greek-style yoghurt

1 sachet

chermoula spice blend

1 packet

tomato paste

1 packet

Golden Goddess Dressing

1 packet

mixed salad leaves

1 packet

pork mince

1 packet

Marinated Goat Cheese

Not included in your delivery

olive oil

⅓ cup

water

1 tsp

brown sugar

20 g

butter

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4125 kJ

Calories985 kcal

Fat54.1 g

of which saturates21.9 g

Carbohydrate67 g

of which sugars17.7 g

Dietary Fibre17.8 g

Protein58.3 g

Sodium1407 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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 and butter, until slightly reduced, 1-2 minutes. Lightly crush chickpeas 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 and pork, spring onion and garlic yoghurt. Crumble over marinated goat cheese to serve. Enjoy!