Chilli Lemon Pork, Feta and Root Veg Salad

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Chilli Lemon Pork, Feta and Root Veg Salad

A delicately fragrant beetroot, carrot, and parsnip zingy, zesty springtime salad with fennel and lemon basted pork neck skewers.

Ingredients to serve 2

  • 4 x Pork Skewers
  • 10g x Coriander - chopped
  • 5g x Fennel - chopped
  • 15g x Ginger Paste
  • 2 tsp x Lemon Juice
  • 3 x Carrots - cut into fries
  • 2 x Beetroot - peeled and cut into thin wedges
  • 1 x Parsnip - cut as per carrots
  • 50g x Ricotta - gently crumbled
  • 30g x Pumpkin Seeds
  • 130g x Bulgur Wheat
  • 55ml x DD Cumin and Honey
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 8 x Pork Skewers
  • 20g x Coriander - chopped
  • 10g x Fennel - chopped
  • 30g x Ginger Paste
  • 4 tsp x Lemon Juice
  • 6 x Carrots - cut into fries
  • 4 x Beetroot - peeled and cut into thin wedges
  • 2 x Parsnip - cut as per carrots
  • 100g x Ricotta - gently crumbled
  • 60g x Pumpkin Seeds
  • 260g x Bulgur Wheat
  • 110ml x DD Cumin and Honey
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Boil a kettle of water for use in Step 2.

Washing Instruction

Wash your hands, carrots, beetroot and parsnips well. Rinse your coriander and fennel thoroughly and drain and paper towel.

Mariella's Tip

Did you know that Bulgur wheat is a great wholesome carb, packed with many nutrients and a great alternative to the more refined pasta.

Step 1 - Honey Cumin Roots

Toss your carrot and parsnips fries along with your thin wedged beetroot in a large mixing bowl with your DailyDish Cumin and Honey. Scatter onto an oven tray, drizzle with olive oil and season with salt and pepper. Cover with foil and place it into your preheated oven for 18 minutes. After the time has elapsed remove the foil and sprinkle over your crumbled ricotta and pop back into the oven for a further 18 minutes until your vegetables are lightly browned and tender.

Step 2 - Bulgur Wheat and Ginger, Lemon Herbs

While your root vegetables are roasting, place your bulgur wheat into a medium saucepan, cover with your kettle boiled water, a pinch of salt and cook for 12-15 minutes until tender with a slight bite. Drain through a colander. Now proceed to add your chopped coriander, fennel, ginger paste, and lemon juice to a small mixing bowl with a few good glugs of olive oil (extra virgin if you have) and season well with salt and pepper.

Step 3 - Seared Pork Skewers

Season your pork skewers with salt and pepper. Heat a large frying pan over med-high heat, toast your pumpkin seeds as your pan warms up - transfer to your chopping board. Add a drizzle of olive oil to your pan once finished with your pumpkin seeds and fry your pork skewers for 3-4 minutes on each side until well charred. Once done remove your pan from the heat and drizzle over your ginger, lemon and herb mix.

To Serve

Divide your bulgur wheat amongst your servings, top with your honey cumin roots and herby pork skewers.