Moroccan Pork with Crispy Lebanese Bread and Herb Salad

, from Issue #70. December, 2016
Photography by Josh Griggs.
    Moroccan Pork with Crispy Lebanese Bread and Herb Salad

    Juicy, tender slices of pork combine with crispy shards of bread to make an abundant salad platter to please the whole family.

    Serves: 4

    INGREDIENTS

    2 x 300-gram pork fillets
    1 tablespoon Moroccan seasoning
    olive oil
    400-gram tin chickpeas, rinsed and drained
    2 tablespoons lemon juice
    2 tablespoons butter
    2 x 20cm Lebanese breads, ripped into pieces
    1 small telegraph cucumber, thinly sliced
    1 cup each mint and parsley leaves, roughly chopped
    1 small red onion, very thinly sliced
    100 grams soft feta

    METHOD

    Roll the pork fillets in the Moroccan seasoning. 

    Heat 1 tablespoon of oil in a sauté pan over medium heat. Cook the pork for about 10 minutes or until just cooked through, turning to brown on all sides. 

    Transfer to a large plate, cover loosely and rest for a few minutes. Don’t wash the pan.

    Add a little more oil and the chickpeas to the pan and cook until golden, stirring frequently. Stir in the lemon juice and let it bubble up and evaporate. Add the chickpeas to the pork. 

    Wash the pan and add the butter with another tablespoon of oil and cook the bread in batches until crisp and golden. Place on kitchen towels. 

    Slice the pork and place in a large bowl with the chickpeas, cucumber, herbs and onion and toss together. Place the bread on a long serving platter and top with the salad then crumble over the feta. Drizzle over the pork resting juices.

    Pantry note: Moroccan seasoning is available in the spice section at the supermarkets. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.