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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Transport yourself to South America with these stunning Peruvian flavours.
Marinade
1 tbsp sriracha sauce
2 tbsp soy sauce
1 tbsp honey
1 tbsp cumin
Zest and juice of 1 lemon
1 large garlic clove - minced
Rice salad
¾ cup brown rice
1 large Zucchini
130g baby spinach
Aji Verde
1 cup coriander
1 large garlic clove
½ cup Greek yoghurt
¼ cup mayonnaise
Juice of 1 lime or lemon
1 green chilli
Garnish
Fresh coriander and crispy shallots
Thank you to Miss Polly's Kitchen for this beautiful recipe!
Marinade
1 tbsp sriracha sauce
2 tbsp soy sauce
1 tbsp honey
1 tbsp cumin
Zest and juice of 1 lemon
1 large garlic clove - minced
Rice salad
¾ cup brown rice
1 large Zucchini
130g baby spinach
Aji Verde
1 cup coriander
1 large garlic clove
½ cup Greek yoghurt
¼ cup mayonnaise
Juice of 1 lime or lemon
1 green chilli
Garnish
Fresh coriander and crispy shallots
Thank you to Miss Polly's Kitchen for this beautiful recipe!
Mix the marinade ingredients together in a bowl, add the pork and let is marinate for at least 20 minutes.
Get the brown rice cooking as per the packet instructions.
Chop the baby spinach into small pieces. Place it in a large mixing bowl. Ribbon the zucchini using a peeler and add this to the spinach. When the rice is cooked, add this to the bowl and mix.
Heat a large pan over a medium/high heat. Add some oil. When the pan is hot, add the pork – fry for 6 minutes on one side then flip and fry for a further 2 minutes. Cover the pork and let is rest for 5 minutes.
Whilst the pork is resting, add the Aji Verde to a food processor and blitz until smooth.
Smear the Aji Verde of the bottom of a large platter, spoon over the rice salad. Slice the pork and layer this on top.
Garnish with crispy shallots and fresh coriander. Serve with a few wedges of lemon.
Transport yourself to South America with these stunning Peruvian flavours.
500g New Zealand pork loins (butterflied)
Marinade
1 tbsp sriracha sauce
2 tbsp soy sauce
1 tbsp honey
1 tbsp cumin
Zest and juice of 1 lemon
1 large garlic clove - minced
Rice salad
¾ cup brown rice
1 large Zucchini
130g baby spinach
Aji Verde
1 cup coriander
1 large garlic clove
½ cup Greek yoghurt
¼ cup mayonnaise
Juice of 1 lime or lemon
1 green chilli
Garnish
Fresh coriander and crispy shallots
Thank you to Miss Polly's Kitchen for this beautiful recipe!
Mix the marinade ingredients together in a bowl, add the pork and let is marinate for at least 20 minutes.
Get the brown rice cooking as per the packet instructions.
Chop the baby spinach into small pieces. Place it in a large mixing bowl. Ribbon the zucchini using a peeler and add this to the spinach. When the rice is cooked, add this to the bowl and mix.
Heat a large pan over a medium/high heat. Add some oil. When the pan is hot, add the pork – fry for 6 minutes on one side then flip and fry for a further 2 minutes. Cover the pork and let is rest for 5 minutes.
Whilst the pork is resting, add the Aji Verde to a food processor and blitz until smooth.
Smear the Aji Verde of the bottom of a large platter, spoon over the rice salad. Slice the pork and layer this on top.
Garnish with crispy shallots and fresh coriander. Serve with a few wedges of lemon.
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