Creamy Tahini Pulled Pork
with roasted butternut
Creamy tahini dressing is an unexpected yet very welcome addition to the cooked-to-perfection pulled pork in this meal.
Tags:
Protein Rich
•Calorie Smart
•Eat Me First
Allergens:
Sesame
•Mustard
•Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Irish Pulled Pork
1 unit(s)
Onion
1 unit(s)
Cucumber
1 unit(s)
Tomato
1 unit(s)
Garlic
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Tahini
(Contains: Sesame)
300 grams
Diced Butternut Squash
5 grams
Parsley
Not included in your delivery
to taste
Salt
to taste
Sugar
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1946 kJ
Energy (kcal)465 kcal
Fat20.1 g
of which saturates6.9 g
Carbohydrate35.8 g
of which sugars23.1 g
Dietary Fiber5.9 g
Protein35.9 g
Salt5.3 g
Potassium317.3 mg
Calcium34.7 mg
Iron1.1 mg
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.
Utensils
•Oven dish
•Grater
•Baking Sheet with Baking Paper
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.
- Drizzle with oil, season with half the Middle Eastern spice mix, salt and pepper, then toss to coat. Spread them 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
- Remove all the packaging and pop the pork into an oven dish.
- Cover with foil and cook on the middle shelf of the oven for 25-30 mins.
- Once cooked, remove from the oven and pull apart with the help of two forks. IMPORTANT: Ensure the pork is piping hot all the way through.
3
- Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the tomato into 2cm chunks. Halve, peel and thinly slice the onion.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and remaining Middle Eastern spice mix to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Add the pulled pork to the pan and cook for another 2-3 mins. Season to taste with salt and pepper.
5
- Mix together the yoghurt, garlic and tahini. Season to taste with salt and pepper.
- Just before serving, toss the cucumber, parsley and tomato with half the yoghurt tahini dressing. Season to taste with salt and pepper.
6
- Arrange the tossed salad and butternut side by side between plates.
- Top with the puleld pork and drizzle over the remaining yoghurt tahini drizzle.
