Dukkah pork with rice and lentils
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Use dukkah as a healthy, gluten-free alternative to breadcrumbs.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Basmati rice
⅓ cup(s), (60g)
Salt reduced chicken stock
⅔ cup(s), (160ml)
Tomato(es)
1 medium, finely chopped
Zucchini
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
Dukkah
2 tbs
99% fat-free, plain Greek yoghurt, unsweetened
⅓ 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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