Get ready for explosions of flavour and colour with this hearty veggie and pork salad! Moroccan-spiced roasted sweet potatoes and harissa onions bring depth and warmth to this weeknight wonder.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Moroccan Spice Blend
Harissa Spice Blend
Feta Cheese, crumbled(ContainsMilk)
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 3/4-inch pieces. Add sweet potatoes, 1 tsp Moroccan Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.
Meanwhile, 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, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then pork and 1/2 tsp Moroccan Spice Blend (dbl for 4 ppl). Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a plate, then cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then 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 large bowl.
Add spinach, half the raisins, half the almonds and 1 tbsp oil (dbl for 4 ppl) to the bowl with harissa-spiced onions. Season with salt and pepper, then toss to combine. Divide salad between plates, then top with sweet potatoes and pork. Sprinkle feta, remaining raisins and remaining almonds over top.