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Eat the rainbow and plenty of zinc with this New Zealand pork bowl full of yummy goodness.
1 Tbsp oil
Salt and pepper
Salad
1 cup bulgar wheat, cooked & drained
1 ½ cups barley or yellow lentils cooked & drained
1 punnet cherry tomatoes, diced
½ capsicum, diced
1 red onion, peeled and thinly sliced
3 spring onions, finely chopped
½ cup parsley, finely chopped
Dressing
1 lemon juiced and zested
¼ cup pomegranate molasses
2 Tbsp olive oil
½ tsp sumac, ground
¼ cup water
To serve
1 pomegranate, seeds collected
Handful microgreens
1 Tbsp oil
Salt and pepper
Salad
1 cup bulgar wheat, cooked & drained
1 ½ cups barley or yellow lentils cooked & drained
1 punnet cherry tomatoes, diced
½ capsicum, diced
1 red onion, peeled and thinly sliced
3 spring onions, finely chopped
½ cup parsley, finely chopped
Dressing
1 lemon juiced and zested
¼ cup pomegranate molasses
2 Tbsp olive oil
½ tsp sumac, ground
¼ cup water
To serve
1 pomegranate, seeds collected
Handful microgreens
Divide the cooked bulgar wheat and barley evenly between 4 large bowls. This will form the base of your salad.
Chop the veggies and divide them evenly between the 4 bowls. Arrange each ingredient in its own segment around the outside of the bowl, leaving space for the pork in the centre.
Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the steaks and cook on the other side for 2 minutes. Remove the steaks from the pan and rest on a plate for at least 2 minutes while you make the dressing.
Place the dressing ingredients into a large jar and shake well to combine.
Thinly slice the pork steaks against the grain, and place a portion in the middle of each bowl.
Just prior to serving, pour over the dressing and garnish with pomegranate seeds and microgreens.
Eat the rainbow and plenty of zinc with this New Zealand pork bowl full of yummy goodness.
4 x lean New Zealand pork steaks (approx. 150g each)
1 Tbsp oil
Salt and pepper
Salad
1 cup bulgar wheat, cooked & drained
1 ½ cups barley or yellow lentils cooked & drained
1 punnet cherry tomatoes, diced
½ capsicum, diced
1 red onion, peeled and thinly sliced
3 spring onions, finely chopped
½ cup parsley, finely chopped
Dressing
1 lemon juiced and zested
¼ cup pomegranate molasses
2 Tbsp olive oil
½ tsp sumac, ground
¼ cup water
To serve
1 pomegranate, seeds collected
Handful microgreens
Divide the cooked bulgar wheat and barley evenly between 4 large bowls. This will form the base of your salad.
Chop the veggies and divide them evenly between the 4 bowls. Arrange each ingredient in its own segment around the outside of the bowl, leaving space for the pork in the centre.
Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the steaks and cook on the other side for 2 minutes. Remove the steaks from the pan and rest on a plate for at least 2 minutes while you make the dressing.
Place the dressing ingredients into a large jar and shake well to combine.
Thinly slice the pork steaks against the grain, and place a portion in the middle of each bowl.
Just prior to serving, pour over the dressing and garnish with pomegranate seeds and microgreens.
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