Spiced Paprika Pork & Haloumi
with Garlic Rice, Yoghurt & Salad
Tender pork loin & haloumi pieces are the ideal protein for the aromatic spice blend ras el hanout - bursting with a complex blend of warming, sweet and earthy flavours you'll be coming back for seconds...or thirds of this tangalising meal. Don't forget a generous scattering of parsley to really make the vibrance of this dish sing!
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
2 clove
Garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
tomato
1
cucumber
1 packet
baby spinach leaves
½
lemon
1 packet
pork loin steak
1 sachet
paprika spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
parsley
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Add garlic and cook until fragrant, 1-2 minutes. Add basmati rice, the water and pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, grate carrot. • Roughly chop tomato, cucumber and baby spinach leaves. • Zest lemon to get a pinch, then slice into wedges. • Cut haloumi into 1cm slices. In a medium bowl, add haloumi and cover to soak with water. Set aside.
• Cut pork loin steaks into 1cm strips. • In a medium bowl, combine paprika spice blend and a drizzle of olive oil. • Season with salt and pepper. Add pork and toss until well coated.
• In a medium bowl, combine a drizzle of olive oil and a good squeeze of lemon juice. • Add carrot, tomato, cucumber and spinach. Toss to combine and season to taste. Set aside.
• Drain haloumi and pat dry. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • Return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook the pork, in batches, tossing, until lightly charred and cooked through, 3-4 minutes. Remove from the heat and stir through the honey.
• Divide garlic rice between bowls. Top with spiced pork, haloumi, salad and Greek-style yoghurt. • Garnish with the flaked almonds. Serve with any remaining lemon wedges. Enjoy!