Middle Eastern Pork & Goat Cheese Sumac Potatoes
with Eggplant, Tomato-Mint Salad & 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 goat cheese. It's crispy, filling, earthy and indulgent. We could go on and on, but we’ll let you get on with the eating. Bon appetite!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
eggplant
1 sachet
Garlic & Herb Seasoning
2
tomato
1 bag
mint
1 packet
pork loin steaks
1 sachet
chermoula spice blend
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
1 packet
marinated goat cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Remove from the oven and sprinkle over the Turkish sumac seasoning and toss to combine.
While the potatoes are roasting, thinly slice the eggplant into 1cm round slices. Place on a second lined oven tray with the garlic & herb seasoning, drizzle with olive oil (1/4 cup for 2P // 1/2 cup for 4P) and a pinch of salt and pepper. Roast in the oven until golden and tender, 15-20 minutes.
While the eggplant is roasting, roughly chop the tomato. Pick and finely slice the mint leaves. In a medium bowl, combine the tomato, a drizzle of white wine vinegar and olive oil. In a medium bowl, combine the pork loin steaks, chermoula spice blend and a drizzle of olive oil.
When the potatoes have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, add a drizzle of the honey, cover and rest for 5 minutes.
Transfer the eggplant to a serving plate and sprinkle over the mint. Top with the tomato salad.
Slice the Middle Eastern pork steak. Top the potatoes with the crumbled marinated goat cheese. Bring everything to the table to serve. Help yourself to the pork, goat cheese sumac potatoes, eggplant and tomato mint salad. Serve with the garlic dip.