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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
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.