What are the main ingredients in Sizzling Pork & Chickpea Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Sizzling Pork & Chickpea Salad?

Calories: 862, Carbs: 97 grams, Fat: grams, Protein: 63.2 grams, Sugar: 14.1 grams, Salt: 1336 grams

How do I prepare Sizzling Pork & Chickpea Salad?

CRISPY CROUTONS: Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel. SIZZLING STRIPS & SAGE: Return the pan to a high heat with a drizzle of oil. When hot, add the pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat. FINALE: Combine the cooked couscous, the roasted onions and chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season. LOADED SALAD: Serve up a bowl of the loaded couscous salad, top with the crispy pork strips and drizzle over the sage burnt butter. Crumble over the feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef! ROASTED VEG: Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 15-20 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway. BOIL & PICKLE: Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 20ml of olive oil, 10ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced cucumber and toss until fully coated. Set aside to pickle.

What should be prepared from my kitchen to make Sizzling Pork & Chickpea Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Sizzling Pork & Chickpea Salad

Whole wheat couscous loaded with pickled cucumber, roasted chickpeas and red onion wedges and sprinkled with fresh mint. Finished off with a scatter of homemade croutons, crispy pork strips, a drizzle of sage burnt butter and feta, yummy!

Sizzling Pork & Chickpea Salad

with couscous & sage burnt butter

Hands on Time: 15 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Cucumber
Danish-style Feta
Fresh Mint
Fresh Sage
NOMU Provençal Rub
Pork Schnitzel (without crumb)
Red Onion
Red Onions
Red Wine Vinegar
Sourdough Baguette
Whole Wheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Serves 1

ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 15-20 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway.
BOIL & PICKLE
Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 10ml of olive oil, 5ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced cucumber and toss until fully coated. Set aside to pickle.
CRISPY CROUTONS
Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SIZZLING STRIPS & SAGE
Return the pan to a high heat with a drizzle of oil. When hot, add the pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 30g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
FINALE
Combine the cooked couscous, the roasted onions and chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season.
LOADED SALAD
Serve up a bowl of the loaded couscous salad, top with the crispy pork strips and drizzle over the sage burnt butter. Crumble over the feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef!

Chickpeas - 60g
Red Onion - 1
NOMU Provençal Rub - 10ml
Whole Wheat Couscous - 75ml
Red Wine Vinegar - 15ml
Cucumber - 50g
Sourdough Baguette - 1
Pork Schnitzel (without crumb) - 150g
Fresh Sage - 4g
Fresh Mint - 4g
Danish-style Feta - 40g

Download the Recipe

Serves 2

ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 15-20 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway.
BOIL & PICKLE
Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 20ml of olive oil, 10ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced cucumber and toss until fully coated. Set aside to pickle.
CRISPY CROUTONS
Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SIZZLING STRIPS & SAGE
Return the pan to a high heat with a drizzle of oil. When hot, add the pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
FINALE
Combine the cooked couscous, the roasted onions and chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season.
LOADED SALAD
Serve up a bowl of the loaded couscous salad, top with the crispy pork strips and drizzle over the sage burnt butter. Crumble over the feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef!

Chickpeas - 120g
Red Onion - 1
NOMU Provençal Rub - 20ml
Whole Wheat Couscous - 150ml
Red Wine Vinegar - 30ml
Cucumber - 100g
Sourdough Baguette - 1
Pork Schnitzel (without crumb) - 300g
Fresh Sage - 8g
Fresh Mint - 8g
Danish-style Feta - 80g

Download the Recipe

Serves 3

ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 20-25 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway.
BOIL & PICKLE
Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 30ml of olive oil, 15ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced cucumber and toss until fully coated. Set aside to pickle.
CRISPY CROUTONS
Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 4-5 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SIZZLING STRIPS & SAGE
Return the pan to a high heat with a drizzle of oil. When hot, add the pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. You may need to do this in batches. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 90g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
FINALE
Combine the cooked couscous, the roasted onions and chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season.
LOADED SALAD
Serve up a bowl of the loaded couscous salad, top with the crispy pork strips and drizzle over the sage burnt butter. Crumble over the feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef!

Chickpeas - 180g
Red Onions - 2
NOMU Provençal Rub - 30ml
Whole Wheat Couscous - 225ml
Red Wine Vinegar - 45ml
Cucumber - 150g
Sourdough Baguette - 2
Pork Schnitzel (without crumb) - 450g
Fresh Sage - 12g
Fresh Mint - 12g
Danish-style Feta - 120g

Download the Recipe

Serves 4

ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 20-25 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway.
BOIL & PICKLE
Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 40ml of olive oil, 20ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced cucumber and toss until fully coated. Set aside to pickle.
CRISPY CROUTONS
Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 4-5 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SIZZLING STRIPS & SAGE
Return the pan to a high heat with a drizzle of oil. When hot, add the pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. You may need to do this in batches. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 120g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
FINALE
Combine the cooked couscous, the roasted onions and chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season.
LOADED SALAD
Serve up a bowl of the loaded couscous salad, top with the crispy pork strips and drizzle over the sage burnt butter. Crumble over the feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef!