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4 thick sliced pork rash­ers, halved Hi­malayan salt and black pep­per 2 tsp cumin, ground 2 tsp co­rian­der, ground ½ tsp cloves, ground 2 tbsp co­conut oil 2 tbsp xyl­i­tol syrup 350g cau­li­flower, broc­coli, and kale rice cup av­o­cado oil 1 tbsp Di­jon mus­tard 50g baby spinach leaves ½ cu­cum­ber, sliced into rib­bons 1 green ap­ple, finely sliced 4 eggs, boiled and halved 1–2 mild red chill­ies, chopped ex­tra red chillis, to gar­nish 30g cashew nuts, to gar­nish onion seeds, to gar­nish

1. Place the pork rash­ers in a bowl, sea­son them well and sprin­kle the cumin, co­rian­der, and cloves on top. Heat the co­conut oil in a pan and add the xyl­i­tol syrup. Cook the pork for 4–5 min­utes or un­til it is cooked through and has caramelised. Set it aside and keep it warm. 2. Cook the cau­li­flower, broc­coli and kale rice ac­cord­ing to the packet in­struc­tions. Sea­son it well, then stir in the av­o­cado oil and mus­tard. 3. To assem­ble: Di­vide the rice be­tween 4 bowls, add the pork rash­ers and the re­main­ing in­gre­di­ents and sea­son well. 4. To serve: Gar­nish with ex­tra red chillis, cashew nuts and onion seeds, and serve.

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