Zesty Chilli Double Pork & Hummus Pita
with Garlic Yoghurt & Veggie Fries
You can pack a lot into these little pockets of pita. For this delicious number, we've loaded them with honey-garlic pork strips, hummus and salad. To finish off this finger-licking dinner, eat the rainbow with some crispy veggie fries.
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
Beetroot
1
Carrot
1
Potato
1 clove
garlic
½
lemon
1 packet
Greek-Style Yoghurt
(Contains Milk;)
2 packet
Pork Strips
½ sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
pinch
chilli flakes
2
pita breads
(Contains Gluten, Wheat; May be present: Milk. )
1 packet
mixed salad leaves
1 packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot, carrot and potato into fries. • Place veggie fries on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Meanwhile, finely chop garlic. • Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste with salt and pepper and set aside.
• When fries have 5 minutes remaining, wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook pork strips in batches, until golden, 2-4 minutes. • Return all pork strips to pan. Stir in everything garnish (see ingredients), the honey, a pinch of chilli flakes (if using), the remaining garlic and a good squeeze of lemon juice, tossing to combine, 1 minute.
TIP: Cooking the pork in batches over high heat helps it stay tender.
• While the pork is cooking, bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.
In a medium bowl, combine mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste.
• Halve pita pockets and spread with hummus. • Fill with salad and zesty chilli pork. • Drizzle over garlic yoghurt. • Serve with veggie fries and any remaining lemon wedges. Enjoy!