Pork & Mumbai-Spiced Rajma Bean Salad
with Pickled Onion & Yoghurt
This vibrant salad is an aromatic fusion, inspired by the rich, complex flavours of North Indian cuisine, showcasing rajma (kidney beans) in a delicious new light. We’ve combined the beans with our warming Mumbai spice blend before charring, giving the dish that distinctive Indian aroma. Served alongside juicy pork, zesty pickled onion and a cooling yoghurt, this meal is a truly satisfying taste adventure
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
Red Onion
1
Cucumber
1 tin
Sweetcorn
1 packet
Red Kidney Beans
1 sachet
Mumbai Spice Blend
300 g
Pork Loin Steak
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Utensils
Cooking Steps
• Thinly slice red onion (see ingredients).
• Roughly chop cucumber.
• Drain and rinse sweetcorn and red kidney beans.
• In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Add enough water to just cover onion. Microwave
in 30 second bursts, until softened. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Add corn kernels, kidney beans and Mumbai spice blend and cook until tender and fragrant, 4-6 minutes.
• Transfer to a large bowl and allow to cool slightly.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each
side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes.
• While the pork rests, drain onion.
• To the bowl with cooled sweetcorn and kidney beans, add cucumber, mixed
salad leaves, pickled onion and a drizzle of olive oil. Toss to coat. Season to
taste with salt and pepper.
• Slice pork.
• Divide Mumbai-spiced rajma bean salad between bowls and top with pork.
• Dollop over Greek-style yoghurt to serve. Enjoy!
