Harissa pork and pumpkin pilaf
- 4 pork loin medallions, cut into 1.5cm cubes (or 12 pork fillet medallions or 4 loin steaks, fat removed)
- 2tbsp Harissa paste
- Finely grated zest and juice of 1 lemon
- 1tbsp Olive oil
- 1 Onion, sliced
- 1 Red pepper, deseeded and diced
- 400g Diced pumpkin or butternut squash
- Small knob of butter
- 250g Basmati rice, rinsed
- 500ml Hot vegetable stock
- Salt and black pepper
- 2tbsp Freshly chopped parsley
Mix 1tbsp of the harissa paste with 2tbsp of the lemon juice and a good grind of black pepper in a bowl. Add the pork and stir to coat. Set aside.
Heat the oil in a shallow casserole dish or a large non-stick pan with a tight-fitting lid. Add the onions, pepper and pumpkin or butternut squash. Fry gently on a medium heat for 3 minutes with the lid on until softened, but not browned.
Remove the lid and turn up the heat. Cook for 2–3 minutes, stirring occasionally until the vegetables have coloured a little.
Add the butter, stir in the rice and remaining harissa paste, cook for 2 minutes. Pour over the stock, season with a little salt and pepper and stir.
Bring to the boil, reduce the heat to low and cover tightly with the lid. Cook for 10 minutes. Gently stir the pork into the rice. Cover and return to the heat.
Cook for a further 8 minutes or until all the stock has been absorbed and the pork, rice and vegetables are tender. Remove from the heat and leave to stand for a few minutes. Stir in the lemon zest and remaining juice and some of the parsley. Fluff up the rice with a fork.
Divide between four bowls and garnish with the remaining parsley and almonds. Serve with a dollop of yogurt.
25g toasted flaked almonds
Low fat plain Greek yogurt