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North African Spiced Pork

North African Spiced Pork

with Roasted Squash

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Get ready for pops of flavour and colour with this hearty veggie and pork salad! Moroccan-spiced roasted squash and harissa onions bring depth and warmth to this weeknight wonder.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)
Allergens:Milk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

340 g

Butternut Squash, cubes

½ tbsp

Moroccan Spice Blend

56 g

Onion, chopped

6 g

Garlic

1 tbsp

Harissa Spice Blend

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

28 g

Sultana Raisins

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3347 kJ
Calories800 kcal
Fat58 g
Saturated Fat14 g
Carbohydrate42 g
Sugar20 g
Dietary Fiber8 g
Protein34 g
Cholesterol90 mg
Sodium1250 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Toss squash with 1 tsp Moroccan Spice Blend and 1 tbsp oil (dbl both for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 22-24 min.

2

While squash roasts, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.

3

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the pork and 1/2 tsp Moroccan Spice Blend (dbl for 4 ppl). Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min.** Season with salt and pepper. Transfer to a plate and cover to keep warm.

4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the onions.Cook, stirring occasionally, until softened, 2-3 min. Add garlic and Harissa Spice Blend. Cook, stirring often, until fragrant, 30 sec. Transfer harissa spiced onions to a small bowl.

5

Toss together the harissa spiced onions, spinach, 1tbsp oil (dbl for 4ppl), half the raisins and half the almonds in a large bowl. Season with salt and pepper. Divide salad between plates and top with roasted squash and ground pork. Crumble over feta and sprinkle with remaining raisins and remaining almonds.