Pork & Mumbai-Spiced Rajma Bean Salad

Name: Pork & Mumbai-Spiced Rajma Bean Salad with Pickled Onion & Yoghurt
Total time: 15m
Yield: 2
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; 1 drizzle olive oil; ¼ cup white wine vinegar

with Pickled Onion & Yoghurt

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Calories

:

552 kcal

Protein

:

48.3g protein

Difficulty

:

Easy

Calorie Smart

Allergens:

Milk

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

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)2310 kJ

Calories552 kcal

Fat20.7 g

of which saturates7 g

Carbohydrate39.9 g

of which sugars12.1 g

Dietary Fibre16 g

Protein48.3 g

Sodium1170 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Frying Pan

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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.