A charred corn & cauliflower salad, served with tangy pops of sun-dried tomatoes & fiery chilli, lies next to juicy pork slices with scatterings of creamy feta and toasted seeds. Time to take a forward step and get into the salsa rhythm, Chef!
Pork Neck & Sweetcorn Salsa
Pork Neck & Sweetcorn Salsa
with charred cauliflower, sun-dried tomatoes & Danish-style feta
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cauliflower Florets
- Corn
- Danish-style Feta
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lemon Juice
- NOMU Mexican Spice Blend
- Pork Neck Steak
- Pumpkin Seeds
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CAULI & Corn
Place a deep pan over medium high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the Corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred cauli & Corn, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN Pork IN A PAN
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed leaves, top with the loaded cauli & Corn, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve with the pork slices on the side.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CAULI & Corn
Place a deep pan over medium high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the Corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred cauli & Corn, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN Pork IN A PAN
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed leaves, top with the loaded cauli & Corn, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve with the pork slices on the side.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CAULI & Corn
Place a deep pan over medium high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the Corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred cauli & Corn, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN Pork IN A PAN
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed leaves, top with the loaded cauli & Corn, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve with the pork slices on the side.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CAULI & Corn
Place a deep pan over medium high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the Corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred cauli & Corn, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN Pork IN A PAN
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed leaves, top with the loaded cauli & Corn, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve with the pork slices on the side.
Frequently Asked Questions
What is the preparation time for Pork Neck & Sweetcorn Salsa?
The preparation time for Pork Neck & Sweetcorn Salsa with charred cauliflower, sun-dried tomatoes & Danish-style feta is between 25 and 45 minutes.
What is the total time required to make Pork Neck & Sweetcorn Salsa with charred cauliflower, sun-dried tomatoes & Danish-style feta?
The total time required to make Pork Neck & Sweetcorn Salsa with charred cauliflower, sun-dried tomatoes & Danish-style feta is between 35 and 55 minutes.
How many servings does Pork Neck & Sweetcorn Salsa provide?
4 servings
What are the main ingredients in Pork Neck & Sweetcorn Salsa?
Cauliflower Florets, Corn, Danish-style Feta, Fresh Chilli, Fresh Chillies, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Pork Neck Steak, Pumpkin Seeds, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Pork Neck & Sweetcorn Salsa?
Calories: 1148, Carbs: 29 grams, Fat: grams, Protein: 28.4 grams, Sugar: 13.1 grams, Salt: 824 grams
How do I prepare Pork Neck & Sweetcorn Salsa?
GOLDEN PORK IN A PAN: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning. DINNER? DONE!: Plate up the rinsed leaves, top with the loaded cauli & corn, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve with the pork slices on the side. CHARRED CAULI & CORN: Place a deep pan over medium high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan. BOWL THEM OVER: In a bowl, combine the sliced chilli (to taste), the charred cauli & corn, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside. POP THE PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Pork Neck & Sweetcorn Salsa?
Cauliflower Florets, Corn, Danish-style Feta, Fresh Chilli, Fresh Chillies, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Pork Neck Steak, Pumpkin Seeds, Salad Leaves, Sun-Dried Tomatoes
How many calories does Pork Neck & Sweetcorn Salsa have?
1148 calories
How much fat content does Pork Neck & Sweetcorn Salsa have?
grams
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