Ingredients (serves 10)
Pork
- 1.5kg pork tenderloin
- Sea salt and cracked black pepper
Cauliflower and grain salad
- 2 large cauliflowers, cut into florets
- 40ml olive oil
- 6g ground cumin
- 4g ground turmeric
- 100g raw almonds
- 1 pomegranate
- 240g cooked brown lentils
- 250g farro, cooked
- 40g mint leaves
- 40g flat leaf parsley leaves
Dressing
- 150mls yoghurt
- 80g tahini
- 20mls lemon juice
- 20mls maple syrup
- 1 clove garlic, crushed
- 80mls date molasses
Cauliflower and Grain Salad
- Preheat oven to 220C.
- In a large mixing bowl, combine olive oil, salt and spices and mix well. Add cauliflower florets and toss to coat in spice mixture.
- Line two large trays with non-stick baking paper and spread cauliflower over both trays. Bake for 30 minutes, tossing cauliflower occasionally until golden.
- Gently toss almonds in a frying pan over low heat, remove and cool slightly then roughly chop.
- Remove seeds from pomegranate, discarding juice. Place seeds in a bowl with brown lentils, farro, mint and parsley leaves and roasted cauliflower florets, tossing gently to combine.
Dressing
- To make dressing place all ingredients in a blender. Pulse to combine then blend until smooth and creamy.
To serve
- Preheat oven to 180 degrees Celsius.
- Heat a pan or grill over high heat. Season pork with salt and pepper and brush with olive oil. Sear on all sides then transfer pork to preheated oven. Cook for 6 minutes, remove and rest for 5 minutes. Slice pork into 1.5 cm slices.
- Divide cauliflower grain salad between serving plates, top with sliced pork and drizzle with dressing.
Cost per plate approx $6.00*
