Photo of Harissa pork & cumin-spiced 'noodles' by WW

Harissa pork & cumin-spiced 'noodles'

Points® value
Total Time
28 min
15 min
8 min
Marinated pork steaks are served on a colourful combination of sweet potatoes, carrots and rocket



1 tablespoon(s), level, clear

Bart Harissa Paste

3 teaspoon(s)


2 tablespoon(s), lemon juice, plus lemon wedges to serve

Pork Loin Steak, Lean, raw

200 g, 2 x 100g steaks, trimmed of fat

Calorie controlled cooking spray

4 spray(s)

Carrots, raw

1 medium, peeled and spiralized

Sweet potato, raw

1 medium, peeled and spiralized

Red onion

1 small, peeled and finely chopped


2 clove(s), finely chopped

Cumin seeds

½ teaspoon(s), level

Coriander, fresh

30 g, handful, chopped

0% fat natural Greek yogurt

tablespoon(s), 2 tsp


1 portion(s)


  1. In a bowl, make a marinade by mixing together the honey, 2 teaspoons of the harissa paste and all of the lemon juice.
  2. Put the pork between two pieces of cling film and bash with a rolling pin to flatten. Add to the bowl with the marinade and turn to coat well. Cover and set aside to marinate for 5 minutes.
  3. Make the ‘noodles’. Mist a large nonstick frying pan with cooking spray and heat over a medium heat. Add the carrot, sweet potato, onion, garlic and cumin seeds. Season to taste, add a few drops of water and cook for 5-6 minutes until the sweet potato is tender but retains some bite. Add a little more water if it starts to catch. Stir in the chopped coriander and cook for another minute.
  4. Meanwhile, mist a nonstick griddle pan with cooking spray and heat over a medium heat. Season the pork all over and griddle for 6-8 minutes, turning once, until cooked through. In a small bowl, combine the remaining harissa paste and the yogurt with a splash of water to make a thin dressing.
  5. Add the rocket and the yogurt dressing to the ‘noodles’ and toss to wilt the rocket slightly, then divide between plates. Top with the pork steaks and serve with the lemon wedges for squeezing.