Dukkah pork with rice and lentils

5
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Use dukkah as a healthy, gluten-free alternative to breadcrumbs.

Ingredients

olive oil

2 tsp

brown onion

1 medium, finely chopped

basmati rice

cup(s), (60g)

salt reduced chicken stock

cup(s), (160ml)

tomato(es)

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

cup(s), (80g)

snow peas

200 g, steamed

lemon(s)

1 medium, cut into wedges

oil spray

1 x 3 second spray(s)

Instructions

  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.

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