A dish made up of a Moroccan-spiced roasted cauliflower & broccoli salad, topped with juicy pan-fried pork rump slices. All drizzled with a tahini-yoghurt dressing, which will have you licking out the plate!
Warm Moroccan Cauli & Pork Rump
Warm Moroccan Cauli & Pork Rump
with a yoghurt-tahini dressing
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Broccoli Florets
- Cauliflower Florets
- Grated Italian-style Hard Cheese
- Low Fat Plain Yoghurt
- NOMU Moroccan Rub
- Pork Rump
- Pumpkin Seeds
- Salad Leaves
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
CAULI ROAST
Preheat the oven to 200°C. Spread out the cauliflower and broccoli pieces on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 15-20 minutes until cooked through and starting to crisp, shifting halfway. In the last 5 minutes, sprinkle over ¾ of the grated cheese and return to the oven.
POPPIN PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
DRIZZLING DRESSING
In a small bowl, combine the yoghurt, the Tahini, seasoning, and a sweetener of choice. Add water in 5ml increments until drizzling consistency.
PAN-FRIED Pork
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork rump dry with paper towel and season. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until cooked through (this time frame may depend on the thickness of the pork). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BRING IT TOGETHER
In a bowl, combine the shredded leaves, the roasted cauliflower & broccoli, ½ the toasted pumpkin seeds, and seasoning.
TIME TO EAT
Plate up the loaded salad. Top with the sliced Pork and drizzle over the yoghurt dressing. Scatter over the remaining cheese and pumpkin seeds. Dig in, Chef!
CAULI ROAST
Preheat the oven to 200°C. Spread out the cauliflower and broccoli pieces on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 15-20 minutes until cooked through and starting to crisp, shifting halfway. In the last 5 minutes, sprinkle over ¾ of the grated cheese and return to the oven.
POPPIN PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
DRIZZLING DRESSING
In a small bowl, combine the yoghurt, the Tahini, seasoning, and a sweetener of choice. Add water in 5ml increments until drizzling consistency.
PAN-FRIED Pork
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork rump dry with paper towel and season. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until cooked through (this time frame may depend on the thickness of the pork). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BRING IT TOGETHER
In a bowl, combine the shredded leaves, the roasted cauliflower & broccoli, ½ the toasted pumpkin seeds, and seasoning.
TIME TO EAT
Plate up the loaded salad. Top with the sliced Pork and drizzle over the yoghurt dressing. Scatter over the remaining cheese and pumpkin seeds. Dig in, Chef!
CAULI ROAST
Preheat the oven to 200°C. Spread out the cauliflower and broccoli pieces on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and starting to crisp, shifting halfway. In the last 5 minutes, sprinkle over ¾ of the grated cheese and return to the oven.
POPPIN PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
DRIZZLING DRESSING
In a small bowl, combine the yoghurt, the Tahini, seasoning, and a sweetener of choice. Add water in 5ml increments until drizzling consistency.
PAN-FRIED Pork
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork rump dry with paper towel and season. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until cooked through (this time frame may depend on the thickness of the pork). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BRING IT TOGETHER
In a bowl, combine the shredded leaves, the roasted cauliflower & broccoli, ½ the toasted pumpkin seeds, and seasoning.
TIME TO EAT
Plate up the loaded salad. Top with the sliced Pork and drizzle over the yoghurt dressing. Scatter over the remaining cheese and pumpkin seeds. Dig in, Chef!
CAULI ROAST
Preheat the oven to 200°C. Spread out the cauliflower and broccoli pieces on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and starting to crisp, shifting halfway. In the last 5 minutes, sprinkle over ¾ of the grated cheese and return to the oven.
POPPIN PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
DRIZZLING DRESSING
In a small bowl, combine the yoghurt, the Tahini, seasoning, and a sweetener of choice. Add water in 5ml increments until drizzling consistency.
PAN-FRIED Pork
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork rump dry with paper towel and season. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until cooked through (this time frame may depend on the thickness of the pork). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BRING IT TOGETHER
In a bowl, combine the shredded leaves, the roasted cauliflower & broccoli, ½ the toasted pumpkin seeds, and seasoning.
TIME TO EAT
Plate up the loaded salad. Top with the sliced Pork and drizzle over the yoghurt dressing. Scatter over the remaining cheese and pumpkin seeds. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Warm Moroccan Cauli & Pork Rump?
The preparation time for Warm Moroccan Cauli & Pork Rump with a yoghurt-tahini dressing is between 20 and 35 minutes.
What is the total time required to make Warm Moroccan Cauli & Pork Rump with a yoghurt-tahini dressing?
The total time required to make Warm Moroccan Cauli & Pork Rump with a yoghurt-tahini dressing is between 35 and 50 minutes.
How many servings does Warm Moroccan Cauli & Pork Rump provide?
4 servings
What are the main ingredients in Warm Moroccan Cauli & Pork Rump?
Broccoli Florets, Cauliflower Florets, Grated Italian-style Hard Cheese, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Pork Rump, Pumpkin Seeds, Salad Leaves, Tahini
What is the nutritional information of Warm Moroccan Cauli & Pork Rump?
Calories: 614, Carbs: 22 grams, Fat: grams, Protein: 40.4 grams, Sugar: 6.2 grams, Salt: 649 grams
How do I prepare Warm Moroccan Cauli & Pork Rump?
POPPIN PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. DRIZZLING DRESSING: In a small bowl, combine the yoghurt, the tahini, seasoning, and a sweetener of choice. Add water in 5ml increments until drizzling consistency. PAN-FRIED PORK: Return the pan to medium-high heat with a drizzle of oil. Pat the pork rump dry with paper towel and season. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until cooked through (this time frame may depend on the thickness of the pork). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning. BRING IT TOGETHER: In a bowl, combine the shredded leaves, the roasted cauliflower & broccoli, ½ the toasted pumpkin seeds, and seasoning. TIME TO EAT: Plate up the loaded salad. Top with the sliced pork and drizzle over the yoghurt dressing. Scatter over the remaining cheese and pumpkin seeds. Dig in, Chef! CAULI ROAST: Preheat the oven to 200°C. Spread out the cauliflower and broccoli pieces on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 15-20 minutes until cooked through and starting to crisp, shifting halfway. In the last 5 minutes, sprinkle over ¾ of the grated cheese and return to the oven.
What should be prepared from my kitchen to make Warm Moroccan Cauli & Pork Rump?
Broccoli Florets, Cauliflower Florets, Grated Italian-style Hard Cheese, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Pork Rump, Pumpkin Seeds, Salad Leaves, Tahini
How many calories does Warm Moroccan Cauli & Pork Rump have?
614 calories
How much fat content does Warm Moroccan Cauli & Pork Rump have?
grams
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