Dukkah-crusted pork

with roasted cauliflower salad
Prep time 25 Mins
Serves 4
Cook time 25 Mins
  • 700g pork fillet, trimmed
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ small cauliflower, cut into florets
  • 1 red onion, cut into thin wedges
  • 80g baby spinach leaves
  • 400g can chickpeas, rinsed, drained
  • ½ cup pomegranate arils
  • ¾ cup fresh coriander leaves
  • 2 tablespoons lemon juice
  • 1/3 cup Greek-style yoghurt
dukkah
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 tablespoons sesame seeds
  • 1/4 cup pistachio kernels
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon sweet paprika
  • 1. Make dukkah Dry fry the seeds in a small frying pan over medium heat for 1-2 minutes or until fragrant. Transfer to a bowl. Cool. Dry fry the nuts in the same pan for 2-3 minutes or until golden. Cool. Using a mortar and pestle, grind the seeds coarsely. Add the nuts and grind to a coarse powder. Stir in the salt, pepper and paprika.
  • 2. Preheat oven to 200°C/180°C fan-forced. Roll the pork in half the oil and then in the dukkah to coat. Place in a baking dish. Roast for 20-25 minutes or until just cooked though. Transfer to a plate. Cover and rest for 5 minutes.
  • 3. Meanwhile, combine the garlic, spices and remaining oil in a bowl. Add the cauliflower and toss to coat in the spice mixture. Season with salt and pepper. Place on a baking tray with onion. Roast for 25 minutes or until tender.
  • 4. Arrange the spinach on a large platter. Sprinkle with the chickpeas and pomegranate arils. Top with the roasted cauliflower and onion mixture and the coriander leaves. Drizzle with the lemon juice and dollop with the yoghurt. Serve topped with thickly sliced pork.

NOTE: Dukkah is an Egyptian spice blend made from roasted nuts, seeds and spices. To save time, you can buy dukkah from the spice aisle of most major supermarkets.