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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Moroccan Pork Feast?
The preparation time for Moroccan Pork Feast with roast veg, sultanas & a creamy pesto dressing is between 20 and 30 minutes.
What is the total time required to make Moroccan Pork Feast with roast veg, sultanas & a creamy pesto dressing?
The total time required to make Moroccan Pork Feast with roast veg, sultanas & a creamy pesto dressing is between 35 and 55 minutes.
How many servings does Moroccan Pork Feast provide?
4 servings
What are the main ingredients in Moroccan Pork Feast?
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
What is the nutritional information of Moroccan Pork Feast?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Moroccan Pork Feast?
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!
What should be prepared from my kitchen to make Moroccan Pork Feast?
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
How many calories does Moroccan Pork Feast have?
calories
How much fat content does Moroccan Pork Feast have?
grams
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