Harissa Butternut and Pork Bowl
with creamy cucumber salad
The salad in this recipe offers the contrast of crunchy and creamy, and it's also cooling—a perfect pairing for the harissa spices in the butternut and fried pork mince in this recipe.
Tags:
Quick
•Spicy
•Calorie Smart
•Climate Conscious
Allergens:
Milk
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Cucumber
1 unit(s)
Tomato
1 sachet(s)
Harissa Spice Mix
300 grams
Diced Butternut Squash
240 grams
Irish Pork Mince
1 unit(s)
Leek
110 grams
Yoghurt
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1680 kJ
Energy (kcal)402 kcal
Fat17.6 g
of which saturates6.5 g
Carbohydrate35 g
of which sugars16.7 g
Dietary Fiber29 g
Protein29.4 g
Salt4.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Toss with half the harissa, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
2
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the leek, pork and remaining harissa spice mix. Season with salt and pepper.
- Cook, stirring, until browned and cooked through, 4-8 mins. IMPORTANT: Wash hands and equipment after handling raw pork. Pork is cooked when no longer pink in the middle.
3
- Meanwhile, trim the cucumber then quarter lengthways. Chop widthways into small pieces.
- Cut the tomato into 2cm chunks.
- Toss the cucumber and tomato with yoghurt. Season to taste with salt and pepper.
4
- Arrange the roasted butternut, pan-fried pork and tossed salad in bowls.
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