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Dukkah-crusted pork and lentil tabouli

Recipe may contain tree nuts, milk, sesame and lactose.

Sealing pork cutlets in a warming dukkah spice keeps them moist and tender. Plus, it’s a super easy way to add big flavour in flash.

12 Ingredients


  • 4 pork cutlets

  • 1 tbsp dukkah

  • 1 bunch fresh continental parsley, leaves picked

  • 1 bunch fresh mint, leaves picked

  • 3 ripe tomatoes

  • 1 Lebanese cucumber

  • 3 green shallots

  • 400g can brown lentils, rinsed, drained

  • 2 tbsp fresh lemon juice

  • 2 tbsp extra virgin olive oil, plus extra, to drizzle

  • 90g (1/3 cup) Greek-style yoghurt

  • 1 small garlic clove, crushed

3 Method Steps


  • Step 1

    Preheat a barbecue grill or chargrill pan on medium. Sprinkle the pork

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    (4 pork cutlets) all over with dukkah (1 tbsp dukkah). Spray with olive oil. Cook for 5 minutes each side or until golden. Set aside for 5 minutes to rest.


  • Step 2

    Meanwhile, finely chop the parsley (1 bunch fresh continental parsley, leaves picked), mint (1 bunch fresh mint, leaves picked), tomatoes (3 ripe tomatoes) and cucumber (1 Lebanese cucumber), and slice the shallots (3 green shallots). Combine in a large bowl with lentils (400g can brown lentils, rinsed, drained), juice (2 tbsp fresh lemon juice) and oil (2 tbsp extra virgin olive oil, plus extra, to drizzle). Season and stir to combine. Combine the yoghurt (90g (1/3 cup) Greek-style yoghurt) and garlic (1 small garlic clove, crushed) in a small bowl.

  • Step 3

    Divide the tabouli and pork among serving plates. Drizzle over a little extra oil and season with pepper. Serve with the garlic yoghurt.
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Nutritional Information

Per serving

  • 507

  • 2122 kj

  • 33.3g

  • 9.2g

  • 4.3g

  • 33.9g

  • 14.7g

All quantities above are averages

Image by Guy Bailey

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