Spicy Pork Salad Bowl

PREP 15 MIN
COOK  8 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

250g minced pork

1 garlic clove minced or 1/2 tsp garlic powder

1 tsp Moroccan spice mix (or Ras el hanout-a mixture of cumin, coriander, paprika, ginger, turmeric)

12 tsp chilli flakes

salt & pepper to taste

12 tin of chickpeas (400g tin) drained, rinsed & dried

1 tbs lemon juice

34 cup (120g) pre-cooked brown rice cooked according to packet directions

12 red pepper deseeded & diced

1 Lebanese cucumber thinly sliced into rounds

2 tbs Greek yogurt (or dairy-free alternative)

2 sprigs of fresh coriander leaves picked

Methodbased on 2 servings
1

Heat a large non-stick frypan over medium-high heat. Add pork and cook for 4-5 minutes until almost cooked. 

2

Add garlic, spice, chilli and season with salt and pepper. Cook for another minute until fragrant. Remove from heat.

3

At the same time, toss chickpeas with lemon juice and season with salt and pepper.

4

Divide rice, pork, chickpeas, red pepper and cucumber between serving bowls. Top with yogurt and coriander to serve.

Nutritional Informationper serving

Energy (kJ)

1797 kJ / 429 cals

Protein

31.9 g

Fat

18 g

Sat. Fat

6.6 g

Carbs

31.1 g

Sugar

4.6 g

Fiber

5.5 g

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