Middle Eastern Pork & Feta-Sumac Potatoes
with Roasted Eggplant, Tomato-Mint Salsa & Garlic Dip
We could pretend the main attraction here is the tender roasted eggplant with refreshing mint, or the succulent spiced pork, but that’d be dishonest. If we’re being real, the magic in this dish is the stunning sumac roasted potatoes delicately topped with a smattering of feta. It's crispy, filling, earthy and indulgent. We could go on and on, but we’ll let you get on with the eating.
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Ingredients
2
potatoes
1
eggplant
1 sachet
Garlic & Herb Seasoning
2
tomato
1 bag
mint
1 sachet
chermoula spice blend
1 packet
pork loin steaks
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ sachet
Turkish Sumac Seasoning
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
½ tbs
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Remove from oven, sprinkle over Turkish sumac seasoning (see ingredients) and toss to combine.
• Meanwhile, thinly slice eggplant into 1cm-thick round slices. Place on a second lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until golden and tender, 20-25 minutes.
• While the eggplant is roasting, roughly chop tomato. • In a medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. • In a second medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, then drizzle over the honey. Cover and rest for 5 minutes.
• Transfer roasted eggplant to a serving plate. • Tear over mint leaves, then top with the tomato salsa.
• Slice Middle Eastern pork steaks. Crumble feta (see ingredients) over sumac potatoes. • Bring everything to the table to serve. Help yourself to some pork, feta-sumac potatoes, roasted eggplant and tomato-mint salsa. • Serve with garlic dip. Enjoy!