Add a touch of Moroccan flair to the week with this sophisticated spice blend, infusing succulent pork fillet and roast julienne carrot and chickpeas. Served atop hearty spelt, flecked with sultanas, and splashed with a rocket pesto and smooth cottage cheese dressing.
Moroccan Pork Feast
Moroccan Pork Feast
with roast veg, sultanas & a creamy pesto dressing
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Chickpeas
- Golden Sultanas
- Green Beans
- Green Leaves
- Julienne Carrot
- NOMU Moroccan Rub
- Pearled Spelt
- Pesto Princess Rocket Pesto
- Pork Fillet
- Pumpkin Seeds
- Smooth Low Fat Cottage Cheese
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
DON’T GO AGAINST THE GRAIN!
Preheat the oven to 180°C. Rinse the spelt, place in a pot, and stir through the stock. Submerge in 300ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
GET CRUNCHY
Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
SEEDS & BEANS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a splash of water to cover the base. When bubbling, simmer the halved green beans for 2-3 minutes until cooked al dente. Add a drizzle of oil and fry for another minute. Transfer to a salad bowl, season, and set aside.
PORK WITH MOROCCAN SPICE
Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning as it colours. During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining Moroccan Rub to taste. On completion, it should be browned all over and cooked through to your preference. Remove from the pan and allow to rest for 5 minutes before thinly slicing. Reserve the juices from the pan for serving.
MIX UP YOUR SAUCE & SIDES
When the spelt is cooked, add it to the bowl of green beans. Toss through the crispy veg and three-quarters of the sultanas. Set aside for serving. In a small bowl, combine the pesto with the cottage cheese. Gradually loosen with water in 5ml increments until drizzling consistency and season to taste.
TIME TO MUNCH
Serve up some spelt salad, top with the slices of spiced pork, and pour over the juices from the pan to taste. Side with the green leaves and drizzle over the creamy pesto dressing. Garnish with the toasted pumpkin seeds and the remaining sultanas. Scrumptious!
Pearled Spelt - 100ml
Vegetable Stock - 5ml
Chickpeas - 60g
Julienne Carrot - 75g
NOMU Moroccan Rub - 10ml
Pumpkin Seeds - 10g
Green Beans - 100g
Pork Fillet - 150g
Golden Sultanas - 15g
Smooth Low Fat Cottage Cheese - 40ml
Pesto Princess Rocket Pesto - 15ml
Green Leaves - 20g
DON’T GO AGAINST THE GRAIN!
Preheat the oven to 180°C. Rinse the spelt, place in a pot, and stir through the stock. Submerge in 600ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
GET CRUNCHY
Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
SEEDS & BEANS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a splash of water to cover the base. When bubbling, simmer the halved green beans for 3-4 minutes until cooked al dente. Add a drizzle of oil and fry for another minute. Transfer to a salad bowl, season, and set aside.
PORK WITH MOROCCAN SPICE
Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes until browned but not cooked through, shifting and turning as it colours. During the final minute, baste with a knob of butter (optional) and the remaining Moroccan Rub to taste. Place in a piece of tinfoil (along with any juices from the pan) and close up tightly. Roast in the oven for 5-6 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the foil for 5 minutes before thinly slicing. Reserve the juices from the foil for serving.
MIX UP YOUR SAUCE & SIDES
When the spelt is cooked, add it to the bowl of green beans. Toss through the crispy veg and three-quarters of the sultanas. Set aside for serving. In a small bowl, combine the pesto with the cottage cheese. Gradually loosen with water in 5ml increments until drizzling consistency and season to taste.
TIME TO MUNCH
Serve up some spelt salad, top with the slices of spiced pork, and pour over the juices from the foil to taste. Side with the green leaves and drizzle over the creamy pesto dressing. Garnish with the toasted pumpkin seeds and the remaining sultanas. Scrumptious!
Pearled Spelt - 200ml
Vegetable Stock - 10ml
Chickpeas - 120g
Julienne Carrot - 150g
NOMU Moroccan Rub - 20ml
Pumpkin Seeds - 20g
Green Beans - 200g
Pork Fillet - 300g
Golden Sultanas - 30g
Smooth Low Fat Cottage Cheese - 80ml
Pesto Princess Rocket Pesto - 30ml
Green Leaves - 40g
DON’T GO AGAINST THE GRAIN!
Preheat the oven to 180°C. Rinse the spelt, place in a pot, and stir through the stock. Submerge in 600ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
GET CRUNCHY
Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
SEEDS & BEANS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a splash of water to cover the base. When bubbling, simmer the halved green beans for 3-4 minutes until cooked al dente. Add a drizzle of oil and fry for another minute. Transfer to a salad bowl, season, and set aside.
PORK WITH MOROCCAN SPICE
Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes until browned but not cooked through, shifting and turning as it colours. During the final minute, baste with a knob of butter (optional) and the remaining Moroccan Rub to taste. Place in a piece of tinfoil (along with any juices from the pan) and close up tightly. Roast in the oven for 5-6 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the foil for 5 minutes before thinly slicing. Reserve the juices from the foil for serving.
MIX UP YOUR SAUCE & SIDES
When the spelt is cooked, add it to the bowl of green beans. Toss through the crispy veg and three-quarters of the sultanas. Set aside for serving. In a small bowl, combine the pesto with the cottage cheese. Gradually loosen with water in 5ml increments until drizzling consistency and season to taste.
TIME TO MUNCH
Serve up some spelt salad, top with the slices of spiced pork, and pour over the juices from the foil to taste. Side with the green leaves and drizzle over the creamy pesto dressing. Garnish with the toasted pumpkin seeds and the remaining sultanas. Scrumptious!
Pearled Spelt - 200ml
Vegetable Stock - 10ml
Chickpeas - 120g
Julienne Carrot - 150g
NOMU Moroccan Rub - 20ml
Pumpkin Seeds - 20g
Green Beans - 200g
Pork Fillet - 300g
Golden Sultanas - 30g
Smooth Low Fat Cottage Cheese - 80ml
Pesto Princess Rocket Pesto - 30ml
Green Leaves - 40g
DON’T GO AGAINST THE GRAIN!
Preheat the oven to 180°C. Rinse the spelt, place in a pot, and stir through the stock. Submerge in 1,2L of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
GET CRUNCHY
Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 20-25 minutes until crispy.
SEEDS & BEANS
Place the pumpkin seeds in a large, nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a splash of water to cover the base. When bubbling, simmer the halved green beans for 4-5 minutes until cooked al dente. Add a drizzle of oil and fry for another minute. Transfer to a large salad bowl, season, and set aside.
PORK WITH MOROCCAN SPICE
Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes until browned but not cooked through, shifting and turning as it colours. During the final minute, baste with a knob of butter (optional) and the remaining Moroccan Rub to taste. Place in a piece of tinfoil (along with any juices from the pan) and close up tightly. Roast in the oven for 7-8 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the foil for 5 minutes before thinly slicing. Reserve the juices from the foil for serving.
MIX UP YOUR SAUCE & SIDES
When the spelt is cooked, add it to the bowl of green beans. Toss through the crispy veg and three-quarters of the sultanas. Set aside for serving. In a small bowl, combine the pesto with the cottage cheese. Gradually loosen with water in 5ml increments until drizzling consistency and season to taste.
TIME TO MUNCH
Serve up some spelt salad, top with the slices of spiced pork, and pour over the juices from the foil to taste. Side with the green leaves and drizzle over the creamy pesto dressing. Garnish with the toasted pumpkin seeds and the remaining sultanas. Scrumptious!
Pearled Spelt - 400ml
Vegetable Stock - 20ml
Chickpeas - 240g
Julienne Carrot - 300g
NOMU Moroccan Rub - 40ml
Pumpkin Seeds - 40g
Green Beans - 400g
Pork Fillet - 600g
Golden Sultanas - 60g
Smooth Low Fat Cottage Cheese - 160ml
Pesto Princess Rocket Pesto - 60ml
Green Leaves - 80g
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