Solo: Dukkah Pork Fillet with Broccoli Tabbouleh

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Solo: Dukkah Pork Fillet with Broccoli Tabbouleh

Tender dukkah crusted pork fillet, served on a bed of broccoli tabbouleh.

Ingredients to serve 1

  • 150g x pork fillet
  • 1 ½ tbsp x Dukkah
  • 65g x cherry tomatoes
  • 5g x fresh parsley
  • ¼ cup x bulgur wheat
  • ⅛ cup x boiling water
  • ¼ x broccoli – grate on the coarse side
  • ¼ x cucumber – quarters &d
  • ¼ x lemon – zest & juice
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preparation: Preheat oven at 200°c. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Bulgur wheat: Place a pot on medium-high heat and add boiling water (½ cup for 1). Add the wheat and boil gently for 10 minutes until tender. Drain and season.

Step 3

Broccoli Tabbouleh: In a large bowl add the bulgur wheat, grated broccoli, lemon zest and cucumber. Sprinkle with salt and pepper, drizzle with the lemon juice and oil and mix to combine. Set aside.

Step 4

Dukkah Pork Fillet: Brush the pork fillet with oil, sprinkle with salt and pepper and roll in the dukkah to evenly coat. Place the pork fillet on a lightly greased baking tray and roast for 10 – 15 minutes. Add the tomatoes to the tray and roast for a further 5 minutes, or until the pork is cooked and the tomatoes are tender. Slice the pork fillet.

Step 5

Serve: Place the broccoli tabbouleh on the plate and top with the pork slices and roasted tomatoes.