Spiced pork rainbow bowl recipe
Created by The Tesco Recipes team
Use leftover pork loin to top this vibrant rainbow salad bowl with a spicy harissa houmous dressing. Full of colourful veggies and fluffy Mediterranean-style couscous, it's the perfect winter salad.
See method- Serves 6
- Takes 30 mins
- 461 calories / serving
- Dairy-free
- Healthy
Ingredients
- 90g curly kale, woody stalks removed
- 1 red onion, cut into 8 wedges
- 2 tsp olive oil
- 1 tbsp 4-seed mix
- 2 x 110g packs Mediterranean-style couscous
- 1 lemon, zested and juiced
- 30g pack flat-leaf parsley, finely chopped
- 2 tbsp harissa
- 200g pot reduced-fat houmous
- 380g leftover roast pork loin, thinly sliced
- 200g cherry tomatoes
- 180g pack sweet and fiery beetroot, quartered
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Shop ingredientsEach serving contains
- Energy
- 1930kJ 461.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 1.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 38.9gProtein 31.5gFibre 6.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the kale, red onion and olive oil together, then roast for 15-20 mins, tossing halfway through, until the kale is dark green and crisp. Sprinkle over the seeds for the last 5 mins of cooking.
- Meanwhile, mix the couscous with 340ml boiling water in a heatproof bowl. Cover and set aside for 5 mins. Fluff up with a fork, then stir through the lemon zest, juice and parsley; season with black pepper. Divide between bowls.
- Mix 1 tbsp harissa through the houmous, then spoon into the bowls. Top with the roast pork, kale, onion, tomatoes (halved if you like) and beetroot. Drizzle over the remaining harissa, loosened with a little water to serve.
- Tip: Use leftover pork from our Roast pork and bean traybake.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
