Middle Eastern spice blend dukkah is packed with crunchy nuts and sesame seeds, for a super dose of magnesium to promote healthy skin.

Serves: 2 | Cook Time: 25 mins | Calories: 464 | Type: Gluten-Free | Macros P: 35g / C: 25g / F: 25g

Ingredients:


  • 2 x 170g pork
  • 40g quinoa
  • 2 tbsp dukkah (sesame/nuts)
  • 1 nectarine
  • 1 red onion
  • 1 gem lettuce
  • 2 tbsp pomegranate molasses
  • 1 tbsp apple cider vinegar (sulphites)
  • Handful of fresh mint

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. Peel the onion, halve and cut into small pieces. Slice the nectarine in half, remove the stone, and slice each half into 6 pieces. Slice the gem lettuce into quarters lengthways. Roughly chop the mint.
  3. In a bowl, mix the dukkah with 1/2 tbsp olive oil and a pinch of sea salt. Place the pork on a baking tray and spoon over the dukkah to coat the pork. On the other side of the baking tray place the red onion. Place in the oven for 15 mins until the pork is cooked through. Leave the pork to rest for a few mins.
  4. Rinse the quinoa and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins. Then drain and stir through the mint and half of the pomegranate molasses.
  5. Drizzle the gem lettuce and nectarines with 1/2 tbsp oil. Heat a griddle pan (or frying pan) on a medium heat, and cook the gem lettuce and nectarines for 2 mins each side.
  6. In a bowl, mix together the vinegar with the remaining pomegranate molasses to make a dressing.
  7. Spoon the quinoa onto two warm plates, top with the pork and serve alongside the nectarines, roasted onions and charred gem lettuce. Drizzle over the dressing.