Dukkah pork with rice and lentils

Total Time
Use dukkah as a healthy, gluten-free alternative to breadcrumbs.
  • olive oil
    2 tsp
  • brown onion
    1 medium, finely chopped
  • Rice, basmati, dry
    ⅓ cup(s), (60g)
  • Chicken stock, liquid, salt reduced
    ⅔ cup(s), (160ml)
  • Tomato
    1 medium, finely chopped
  • Zucchini
    1 medium, finely chopped
  • lentils, canned, rinsed, drained
    400 g, (1x400g can) brown variety
  • lean pork fillet
    360 g, (Buy 4x100g schnitzels) fat trimmed, halved
  • dukkah
    2 tbs
  • 99% fat-free plain Greek yoghurt
    ⅓ cup(s), (80g)
  • Snow peas
    200 g, steamed
  • lemon(s)
    1 medium, cut into wedges
  • oil spray
    1 x 3 second spray(s)
  1. Heat the oil in a medium saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the rice and stir to coat with the oil. Add the stock and tomato and bring to the boil. Reduce heat and simmer for 5 minutes or until holes appear in the surface of the rice. Reduce heat to very low and cook, covered, for 10 minutes. Remove from the heat. Stir in the zucchini and lentils and cover. Set aside.
  2. Preheat a chargrill or barbecue on medium-high. Lightly spray the pork with oil and sprinkle all over with the dukkah. Cook for 1-2 minutes each side or until browned and cooked through. Fluff up the rice and lentils with a fork and divide among serving plates. Top with the pork and a dollop of the yoghurt. Serve with snow peas and lemon wedges.

For a limited time only!

$10 for your first 30 days*


Promotion ends Saturday 23 March 2019 and available on 3 month Digital and Digital + Studio plans only. Read full terms & conditions.