- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1 tablespoon ground cumin
- 3 garlic cloves, crushed
- 1/2 cup (125ml) extra virgin olive oil
- 1/2 cup coarsely chopped coriander
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 4 (about 600g) pork rib steaks
- 2 oranges, peeled, halved, sliced
- 2 small fennel bulbs, trimmed, thinly sliced, fronds reserved
- 90g pitted green olives, quartered
- 1 Afghan flat bread (or 2 Lebanese bread), halved
Method
- Step 1Preheat barbecue or chargrill pan on high. Combine cumin, garlic and oil in a small bowl. Reserve 2 tablespoons of mixture and set aside. Add the coriander, lemon rind and juice to the remaining cumin mixture and stir to combine. Place the pork in a large bowl and pour over the coriander mixture. Cover with plastic wrap; set aside.
- Step 2Combine the orange and fennel in a medium bowl. Add the olives and 2 tablespoons reserved fennel fronds, and gently toss.
- Step 3Season pork with salt and pepper to taste. Cook pork on a lightly oiled barbecue or chargrill pan, turning, for 6 minutes or until browned. Transfer pork to a plate and cover with foil.
- Step 4Brush bread with reserved oil mixture. Toast under preheated grill.
- Step 5Place the orange and fennel salad on serving dishes. Top with pork and serve immediately with toasted bread.
- Low carb
- Low sugar
- Lower gi
Nutrition
2207 kj
Energy
36g
Fat Total
6g
Saturated Fat
6g
Fibre
27g
Protein
51mg
Cholesterol
558.47mg
Sodium
9g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
With just the right balance of sweet and savoury, Moroccan cuisine is also known for its brilliant use of herbs and spices – so much so, it is considered ‘vulgar’ to have salt on a Moroccan dinner table
- Author: Cynthia Black
- Image credit: Ben Dearnley
- Publication: Notebook:
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