Pork & veggie grain bowl with lemony yogurt
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Chewy farro is a great canvas for the medley of flavours in this bowl. The sweet vegetables in the hash and the yogurt topping are balanced by the protein-rich eggs and meaty pork.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Celery, Raw
100 g, diced
Sweet potato, raw
1 medium, diced
Carrots, raw
1 medium, diced
Red onion
1 small, diced
Beetroot
100 g, diced
Thyme, Fresh
1 sprig(s)
Garlic powder
1 g, , pinch
Pork tenderloin, raw
100 g, diced
Ground Cumin
1 teaspoon(s), level
Paprika
1 pinch
Egg, whole, raw
2 large, raw
0% fat natural Greek yogurt
1 tablespoon(s)
Lemon
1 zest(s) of 1
Waitrose Love Life Quick Cook Farro Dicocco
2 serving(s), cooked to pack instructions
Dill, Fresh
1 tablespoon(s), chopped, to serve
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Tip the vegetables and thyme into a large roasting tin. Mist with cooking spray, add the garlic powder and season, then roast for 30 minutes or until the vegetables are tender and slightly charred.
2
In a medium bowl, toss the pork, half the ground cumin, and paprika. Season with salt and black pepper, then mist with cooking spray and add to the roasting tin. Roast for 12-15 mins or until the pork is cooked through and lightly browned.
3
Meanwhile, cook the eggs in a large pan of boiling water for 8 minutes, then drain and fill the pan with cold water. Allow the eggs to cool in the water for 5 minutes, then peel and slice. Set aside.
4
In a small bowl, whisk the yogurt, lemon zest, remaining cumin, a pinch each of salt and black pepper and 1 tbsp water. Divide the farro, traybake and egg slices between 2 bowls. Drizzle with the sauce. Garnish with fresh dill.
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