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Spiced pork rainbow bowl recipe

Spiced pork rainbow bowl recipe

1 rating

Created by The Tesco Real Food team

Use leftover pork loin to top this vibrant rainbow salad bowl with a spicy harissa houmous dressing. Full of colourful veggies and fluffy Mediterranean-style couscous, it's the perfect winter salad. See method

Ingredients

  • 90g curly kale, woody stalks removed
  • 1 red onion, cut into 8 wedges
  • 2 tsp olive oil
  • 1 tbsp 4-seed mix
  • 2 x 110g packs Mediterranean-style couscous
  • 1 lemon, zested and juiced
  • 30g pack flat-leaf parsley, finely chopped
  • 2 tbsp harissa
  • 200g pot reduced-fat houmous
  • 380g leftover roast pork loin, thinly sliced
  • 200g cherry tomatoes
  • 180g pack sweet and fiery beetroot, quartered

Perfect with:

  • Tesco Finest Chianti Classico Riserva DOCG
    Our award-winning Tesco Finest Chianti comes from the Melini Winery, one of the oldest wineries in Tuscany

Perfect with:

  • Tesco Finest Chianti Classico Riserva DOCG
    Our award-winning Tesco Finest Chianti comes from the Melini Winery, one of the oldest wineries in Tuscany

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    1 of your 5-a-day and high in protein

    Each serving contains

    • Energy

      1930kj
      461kcal       23%

    • Fat

      18g 26%

    • Saturates

      5g 25%

    • Sugars

      12g 13%

    • Salt

      1.3g 21%

    of the reference intake
    Carbohydrate 38.9g Protein 31.5g Fibre 6.6g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the kale, red onion and olive oil together, then roast for 15-20 mins, tossing halfway through, until the kale is dark green and crisp. Sprinkle over the seeds for the last 5 mins of cooking.
    2. Meanwhile, mix the couscous with 340ml boiling water in a heatproof bowl. Cover and set aside for 5 mins. Fluff up with a fork, then stir through the lemon zest, juice and parsley; season with black pepper. Divide between bowls.
    3. Mix 1 tbsp harissa through the houmous, then spoon into the bowls. Top with the roast pork, kale, onion, tomatoes (halved if you like) and beetroot. Drizzle over the remaining harissa, loosened with a little water to serve.

    Tip: Use leftover pork from our Roast pork and bean traybake.

    See more Pork recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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