15-Min Spiced Pork Pita Pockets

Nutrition per serve

Ingredients

• 1bunch parsley
• 200g kaleslaw mix
• 300g lean pork mince
• 10g Moroccan seasoning
• 2pcs pita pockets
• 50g red pesto
• 20g sunflower seeds
• 30ml mayonnaise
• 10ml olive oil

Method

1. Step 1 — Dress kaleslaw
   Pick the parsley leaves, discarding the stems. Combine 2 tbs mayonnaise and 1 tsp water in a large bowl. Add the parsley and kaleslaw mix, season with salt and pepper and toss to combine.
2. Step 2 — Cook pork
   Heat a drizzle of olive oil in a medium frypan over medium-high heat. Cook the pork mince and half the Moroccan seasoning*, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove the pan from the heat.
3. Step 3 — Serve up
   Halve the pita to form 4 pockets. Put on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. Spread the pita with the red pesto and fill with the kaleslaw salad and pork. Scatter over the sunflower seeds and enjoy!
4. Step 4 — ...
   How cool is that? Done in 15 minutes!
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
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Allergens

Eier, Sulfit, Gluten, Wheat, Milch, Almond