Chermoula Pork & Golden Goddess Salad with Tortillas
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dish up a spiced pork salad tossed with chargrilled capsicum and crisp cos for flavour and crunch, plus warm tortillas to scoop it all up!
Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
chermoula spice blend
1 packet
pork strips
1
tomato
1 packet
kalamata olives
½ head
baby cos lettuce
1
carrot
2 packet
Golden Goddess Dressing
(Contains Sesame;)
2
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
pinch
chilli flakes
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• In a bowl, combine spice blend and olive oil. Add pork, tossing to coat • Heat frying pan over high heat with olive oil • Cook pork, tossing, until browned, 2-3 mins
• Roughly chop tomato, olives and lettuce (1/2 head for 2P / 1 head for 4P) • Grate carrot • In a second bowl, combine tomato, lettuce, carrot and olives. Add dressing, then season and toss
• Toast or heat mini flour tortillas (2 for 2P / 4 for 4P) to your liking • Roughly chop almonds • Plate up salad, pork and tortillas • Top with almonds and chilli flakes (if using) • Serve with garlic sauce