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Photo of Dukkah pork with rice and lentils by WW

Dukkah pork with rice and lentils

Total Time
30 min
10 min
20 min
Use dukkah as a healthy, gluten-free alternative to breadcrumbs.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Basmati rice

cup(s), (60g)

Salt reduced chicken stock

cup(s), (160ml)


1 medium, finely chopped


1 medium, finely chopped

Lentils, canned, rinsed, drained

1 400g can, (1x400g can) brown variety

Pork fillet or tenderloin, raw

360 g, (Buy 4x100g schnitzels) fat trimmed, halved


2 tbs

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Snow peas

200 g, steamed


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.