Pork
A warm medley of Moroccan vegetables spiced with cumin and turmeric tossed with chickpeas and paired with juicy pork steaks.
No pork option - pork steaks are replaced with chicken schnitzels.
No pork option - pork steaks are replaced with chicken schnitzels.
1. Set oven to 220ºC. Trim and scrub carrots. Wedge onion. Toss on oven tray with drained chickpeas, 2 tsp cumin,1 tsp turmeric, 1 tbsp oil, salt and pepper. Roast in oven for 15-20 minutes until golden and cooked through.
2. Trim and halve sugar snap peas. Roughly chop tomatoes and coriander. Wedge beetroot. Toss with roast vegetables when they are ready.
3. Coat pork steaks with 2 tsp paprika, 1 tbsp oil, salt and pepper. Heat frypan or bbq over medium-high heat. Cook pork for 4-5 minutes each side or until cooked through.
4. Divide vegetables among plates. Serve with pork steaks and wedge of lemon. Drizzle with olive oil to finish.
2. Trim and halve sugar snap peas. Roughly chop tomatoes and coriander. Wedge beetroot. Toss with roast vegetables when they are ready.
3. Coat pork steaks with 2 tsp paprika, 1 tbsp oil, salt and pepper. Heat frypan or bbq over medium-high heat. Cook pork for 4-5 minutes each side or until cooked through.
4. Divide vegetables among plates. Serve with pork steaks and wedge of lemon. Drizzle with olive oil to finish.
Dutch Carrots 1 Bunch
Red Onion 1
Chickpeas 400g
Sugar Snap Peas 1/2 Bag (125g) *
Tomatoes 2
Coriander 1/2 Bunch *
Cooked Beetroot 1 Packet
Pork Steaks 600g
Lemon 1/2 *
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, ground paprika, ground turmeric, ground cumin
Red Onion 1
Chickpeas 400g
Sugar Snap Peas 1/2 Bag (125g) *
Tomatoes 2
Coriander 1/2 Bunch *
Cooked Beetroot 1 Packet
Pork Steaks 600g
Lemon 1/2 *
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, ground paprika, ground turmeric, ground cumin
