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Harissa pork with smoky squash & herby chickpeas
Harissa-rubbed pork medallions, smoky paprika-dusted squash and a rich, slurpy base of herby chickpeas, red peppers and tomatoes – this dish already has plenty to say. Add a dollop of mint and coriander-spiked yogurt and it's singing from the rooftops!
SWK: High protein
Plants 5
SWK: High fibre
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Serving size
Ingredients
- 1 large butternut squash
- 2 tsp smoked paprika
- 600g pork medallions
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 2 onion
- 2 pepper
- 2 handful of fresh mint
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 200g baby tomatoes
- 460g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 500
Protein: 49g
Carbs: 41g
Fat: 8.1g
Ingredients
- 1 small butternut squash
- 1 tsp smoked paprika
- 300g pork medallions
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 1 onion
- 1 pepper
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 110g baby tomatoes
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 537
Protein: 51g
Carbs: 48g
Fat: 8.2g
Harissa pork with smoky squash & herby chickpeas
Harissa-rubbed pork medallions, smoky paprika-dusted squash and a rich, slurpy base of herby chickpeas, red peppers and tomatoes – this dish already has plenty to say. Add a dollop of mint and coriander-spiked yogurt and it's singing from the rooftops!
Cook time:
35 mins
Cuisine:
North African
Food group:
Pork
Allergens: Milk
Cooking Instructions
Before you start
- 2 Baking trays
- 1large non stick frying pan
- 1 small mixing bowl
Get the squash going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes.
- Put the squash on a baking tray lined with baking paper and spritz with cooking spray. Sprinkle with the paprika and roast for 25-30 mins, until soft and golden.
Spice the pork
- Meanwhile, put the pork on a baking tray lined with baking paper and spritz with cooking spray. Spread over half the harissa and bake for 12-15 mins, until cooked through.
Prep the veg & dressing
- At the same time, peel and finely dice the onions, then deseed the peppers and dice into 2cm squares. Finely chop the mint leaves, and then the coriander.
- Mix half the mint into the yogurt.
Ramp up the flavour!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and tomatoes for 5 mins, then add the remaining harissa and the chickpeas and their water and simmer for 5 mins.
- Stir in the roasted squash, remaining mint and the coriander.
Finish & serve
- Thinly slice the pork against the grain and serve on top of the herby chickpeas, then drizzle over the minty yogurt.