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Pork With Cumin-Spiced Carrots, Lentils And Dates

Pork With Cumin-Spiced Carrots, Lentils And Dates

Ingredients for One

  1. 150 grams free-range pork medallions
  2. 100 grams brown lentils
  3. 25 grams Feta cheese
  4. 30 grams baby spinach
  5. 1 Medjool dates
  6. 0.5 spring onion
  7. 0.5 carrot
  8. 0.5 tsp ground cumin
  9. 0.5 tsp red wine vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free-range pork medallions
  2. 200 grams brown lentils
  3. 50 grams Feta cheese
  4. 60 grams baby spinach
  5. 2 Medjool dates
  6. 1 spring onion
  7. 1 carrot
  8. 1 tsp ground cumin
  9. 1 tsp red wine vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free-range pork medallions
  2. 400 grams brown lentils
  3. 100 grams Feta cheese
  4. 120 grams baby spinach
  5. 4 Medjool dates
  6. 2 spring onion
  7. 2 carrot
  8. 2 tsp ground cumin
  9. 2 tsp red wine vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free-range pork medallions
  2. 600 grams brown lentils
  3. 150 grams Feta cheese
  4. 180 grams baby spinach
  5. 6 Medjool dates
  6. 3 spring onion
  7. 3 carrot
  8. 3 tsp ground cumin
  9. 3 tsp red wine vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Prep:

  1. pit and chop Medjool date
  2. drain and rinse lentils
  3. wash, peel and grate carrot
  4. wash and thinly slice spring onion
  5. wash baby spinach

Method:

  1. Season the pork with salt and pepper.
  2. Heat an oiled grill pan over medium heat. Add the pork. Cook for 3 to 4 minutes on each side or to your liking. Remove the pork. Rest the pork, loosely covered with foil.
  3. Meanwhile, in a large saucepan stir together the oil, vinegar, cumin and Medjool date over low heat until warm. Season with salt and pepper. Add the lentils and carrot. Stir and cook until warmed through. Remove from the heat, then stir in the spring onion.
  4. Serve the pork with lentils and baby spinach. Sprinkle feta cheese over the top.
  5. wash and chop parsley
  6. cut lemon into wedges
  7. preheat the oven to 200°C (180°C fan-forced)
  8. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  9. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  10. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  11. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  12. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  13. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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