Smashed Chermoula Pork & Chickpea Spuds
with Garden Salad & Garlic Yoghurt
For the chickpea lover in all of us, dive into this tasty number with some serious dinner-time staples. These loaded jacket potatoes are taken to the next level with a drizzle of yoghurt and when paired with a bright garden salad, you'll be smiling from ear to ear.
This recipe is under 650kcal per serving.
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
3
potato
3 clove
garlic
1
tomato
1 sprig
spring onion
1 packet
chickpeas
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Nan's special seasoning
1 packet
tomato paste
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
mixed salad leaves
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
pork mince
Not included in your delivery
olive oil
⅓ cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. • Place potatoes on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.
• Meanwhile, finely chop garlic. • Roughly chop tomato. Thinly slice spring onion. • Drain and rinse half the chickpeas.
• In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season with salt and pepper to taste.
• When potatoes have 5 minutes remaining, return frying pan to high heat (no need for oil!). • Cook pork mince, chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, breaking up mince with a spoon, until browned, 3-4 minutes. • Stir in the water, brown sugar, butter and vegetable stock powder, until slightly reduced,1-2 minutes. Lightly crush with a fork. Season to taste.
• Meanwhile, in a large bowl, combine golden goddess dressing, mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide spuds and garden salad between plates. • Top spuds with smashed chermoula chickpeas, pork, spring onion, Cheddar cheese and garlic yoghurt. Enjoy!