Nutritious Lebanese-Inspired Spiced Pork

Nutrition per serve

Ingredients

• 380g chickpeas
• 250g cauliflower
• 2clov garlic
• 150g green beans
• 1pcs lemon
• 40g tahini
• 5g ground sumac
• 300g lean pork mince
• 5g kofta seasoning
• 2g chilli flakes
• 1bunch parsley
• 15ml olive oil
• 23ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Drain and rinse the chickpeas. Coarsely chop the cauliflower stem, then cut the head into medium florets. Crush or finely chop the garlic. Trim the beans, then halve on an angle.
2. Step 2 — Start roast vegetables
   Line an oven tray with baking paper. Put the cauliflower, half the chickpeas and half the garlic on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 15 mins.
3. Step 3 — Make hummus
   While the cauliflower is roasting, finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Put the tahini, lemon zest, remaining chickpeas, 1 tbs lemon juice, 1½ tbs extra virgin olive oil and 1½ tbs water in a jug. Using a stick blender, blend until almost smooth. Taste, then season with salt and pepper.
4. Step 4 — Finish roast vegetables
   Add the beans to the tray with the roasted cauliflower and chickpeas. Scatter over 1 tsp sumac and toss using tongs to combine. Roast for a further 10 mins or until the vegetables are tender.
5. Step 5 — Cook pork mince
   Meanwhile, heat 2 tsp olive oil in a medium frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the remaining garlic, half the kofta seasoning* and ¼ tsp chilli flakes* and cook, stirring, for 2 mins or until fragrant (you can reduce or omit the chilli if preferred). Remove from the heat.
6. Step 6 — Get ready to serve
   Finely chop the parsley leaves, discarding the stems. Divide the hummus, roasted vegetables and pork among plates and scatter with the parsley and a pinch of sumac*. Serve with the lemon wedges.

Allergens

Sesame, Sulphites