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!
Cauliflower Florets - 100g
Broccoli Florets - 100g
NOMU Moroccan Rub - 10ml
Grated Italian-style Hard Cheese - 15ml
Pumpkin Seeds - 10g
Low Fat Plain Yoghurt - 30ml
Tahini - 10ml
Pork Rump - 150g
Salad Leaves - 20g
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!
Cauliflower Florets - 200g
Broccoli Florets - 200g
NOMU Moroccan Rub - 20ml
Grated Italian-style Hard Cheese - 30ml
Pumpkin Seeds - 20g
Low Fat Plain Yoghurt - 60ml
Tahini - 20ml
Pork Rump - 300g
Salad Leaves - 40g
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!
Cauliflower Florets - 300g
Broccoli Florets - 300g
NOMU Moroccan Rub - 30ml
Grated Italian-style Hard Cheese - 45ml
Pumpkin Seeds - 30g
Low Fat Plain Yoghurt - 90ml
Tahini - 30ml
Pork Rump - 450g
Salad Leaves - 60g
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!
Cauliflower Florets - 400g
Broccoli Florets - 400g
NOMU Moroccan Rub - 40ml
Grated Italian-style Hard Cheese - 60ml
Pumpkin Seeds - 40g
Low Fat Plain Yoghurt - 125ml
Tahini - 40ml
Pork Rump - 600g
Salad Leaves - 80g
Woolies Products in this dish
