Nutritious Chermoula Pork and Greens

Nutrition per serve

Ingredients

• 1pcs lemon
• 1bunch oregano
• 300g chat potatoes
• 2clov garlic
• 150g green beans
• 1pcs zucchini
• 20g raisins
• 300g pork stir-fry
• 5g chermoula seasoning
• 130g natural yoghurt
• 23ml olive oil
• 1pcs boiling water
• 3ml red or white wine vinegar
• 10g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Juice half the lemon and cut the remaining lemon into wedges. Finely chop the oregano leaves, discarding the stems. Halve the unpeeled potatoes, quartering any larger ones.
2. Step 2 — Roast potato
   Combine 1 tbs lemon juice, half the oregano and 2 tsp olive oil in a large bowl. Add the potato and toss to coat. Put the potato, in a single layer, on the lined tray and season with salt and pepper. Roast for 22 mins or until the potato is golden and tender.
3. Step 3 — Prep greens
   Meanwhile, crush or finely chop the garlic. Trim the beans. Thinly slice the zucchini. Put the beans, zucchini and raisins in a large heatproof bowl. Cover with boiling water and stand for 5 mins to soften slightly. Drain.
4. Step 4 — Stir-fry pork
   Separate the pork stir-fry into a bowl. Add the chermoula seasoning, season with salt and pepper and stir to coat. Heat 2 tsp olive oil in a medium frypan over high heat (fast and hot cooking is key to a great stir-fry). Stir-fry the pork for 2-3 mins until browned. Remove from the pan.
5. Step 5 — Cook greens
   Heat 2 tsp olive oil in the same pan over high heat. Add the greens, raisins and garlic and cook, stirring regularly, for 3 mins or until just tender.
6. Step 6 — Get ready to serve
   Add the pork, remaining oregano and 2 tsp water to the greens and cook for 2 mins or until the liquid is slightly reduced and the greens are tender. Stir in ½ tsp red wine vinegar and 10g butter. Taste, then season with salt and pepper. Divide the roast potato, pork and greens among plates. Drizzle with the yoghurt and serve with the lemon wedges.

Allergens

Sulphites, Milk