Calorie-Conscious Moroccan Pork Salad

Nutrition per serve

Ingredients

• 125g brown rice
• 2clov garlic
• 1pcs red onion
• 300g pork stir-fry
• 10g Moroccan seasoning
• 50g tomato paste
• 20g raisins
• 50g mixed salad leaves
• 15ml red wine vinegar
• 23ml olive oil
• 5ml honey

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil for the rice. Add half the rice* (see Make it yours) and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Cut the onion into thin wedges. Put 1 tbs red wine vinegar and 1 tbs olive oil in a large bowl, season with salt and pepper and stir to combine.
3. Step 3 — Brown pork
   Separate the pork stir-fry into a bowl. Add half the Moroccan seasoning* and half the garlic, season with salt and pepper and toss to combine. Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the onion, stirring, for 5 mins or until softened. Increase the heat to high, add the pork and cook, stirring, for 3-4 mins until browned. Remove from the pan.
4. Step 4 — Simmer sauce
   Return the pan to medium heat. Add half the tomato paste* and remaining garlic and cook, stirring, for 30 secs or until fragrant. Add 180ml (¾ cup) water and bring to the boil. Reduce the heat to medium and cook for 5 mins or until the sauce is slightly reduced. Add the pork mixture, raisins and 1 tsp honey and stir to combine. Remove the pan from the heat.
5. Step 5 — Serve up
   Add the rice and salad leaves to the dressing and toss to combine. Taste, then season with salt and pepper. Divide the salad among plates and top with the pork mixture. Enjoy!
6. Step 6 — Make it yours
   As this is a low-calorie dish, we recommend using only half of the brown rice. If you wish to use it all, the dish will still taste delicious, although you will need to double the dressing ~Like it crunchy? Toss some toasted almonds or whatever nuts you have on hand through the salad.

Allergens

Sulfit