Tender Moroccan-spiced pork steaks served with a vibrant freekeh salad featuring crisp apple, celery, massaged kale, pickled red onion, and sweet raisins, dressed with maple mustard dressing.
mediterranean
moroccan
Nutrition
Provides high protein from pork, complex carbohydrates and fiber from freekeh, vitamins and antioxidants from kale and apple, with moderate healthy fats.
| Calories | 725 kcal |
| Energy | 3035 kJ |
| Protein | 34 g |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 14 g |
| Cholesterol | 70 mg |
| Carbohydrate | 83 g |
| Sugars | 23 g |
| Dietary Fibre | 11 g |
| Sodium | 290 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnersaladmain coursegrillingstovetop
Nutritious Moroccan Pork Steaks with Crunchy Apple, Raisin and Freekeh Salad
Marley Spoon (Sophie James)
2
servings
0
per serve
0
minutes
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Ingredients
Equipment
Chargrill pan
Instructions
1
Cook freekeh
Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the freekeh, partially covered, for 18-20 mins until tender. Drain.
Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the freekeh, partially covered, for 18-20 mins until tender. Drain.
2
Pickle onion
Meanwhile, thinly slice the onion into rounds, then separate into rings. Combine 2 tsp red wine vinegar and 1 tsp honey in a bowl. Add the onion and toss to coat. Set aside to pickle, tossing occasionally, until needed.
Meanwhile, thinly slice the onion into rounds, then separate into rings. Combine 2 tsp red wine vinegar and 1 tsp honey in a bowl. Add the onion and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3
Cook pork
Combine the Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat. Heat a chargrill pan over medium-high heat. Cook the pork for 4-5 mins each side until golden and cooked through (the steaks will be cooked to blush pink, which ensures the meat is tender and juicy). Remove from the pan and rest for 4 mins.
Combine the Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat. Heat a chargrill pan over medium-high heat. Cook the pork for 4-5 mins each side until golden and cooked through (the steaks will be cooked to blush pink, which ensures the meat is tender and juicy). Remove from the pan and rest for 4 mins.
4
Prep apple and celery
While the pork is cooking, finely chop the apple and celery.
While the pork is cooking, finely chop the apple and celery.
5
Massage kale
Tear the kale leaves into small pieces, discarding the stems, and put in a large bowl. Drizzle with 1 tbs olive oil, season with salt and pepper and massage for 1 min or until softened and slightly darkened.
Tear the kale leaves into small pieces, discarding the stems, and put in a large bowl. Drizzle with 1 tbs olive oil, season with salt and pepper and massage for 1 min or until softened and slightly darkened.
6
Toss salad and serve
Add the freekeh, apple, celery, pickled onion and pickling liquid, raisins and maple and mustard dressing to the kale and toss to combine. Taste, then season with salt and pepper. Divide the pork steaks and freekeh salad among plates to serve.
Add the freekeh, apple, celery, pickled onion and pickling liquid, raisins and maple and mustard dressing to the kale and toss to combine. Taste, then season with salt and pepper. Divide the pork steaks and freekeh salad among plates to serve.
Nutritious Moroccan Pork Steaks with Crunchy Apple, Raisin and Freekeh Salad
Marley Spoon (Sophie James)
2
servings
0
per serve
0
minutes
Tender Moroccan-spiced pork steaks served with a vibrant freekeh salad featuring crisp apple, celery, massaged kale, pickled red onion, and sweet raisins, dressed with maple mustard dressing.
mediterranean
moroccan
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Chargrill pan
Instructions
1
Cook freekeh
Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the freekeh, partially covered, for 18-20 mins until tender. Drain.
Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the freekeh, partially covered, for 18-20 mins until tender. Drain.
2
Pickle onion
Meanwhile, thinly slice the onion into rounds, then separate into rings. Combine 2 tsp red wine vinegar and 1 tsp honey in a bowl. Add the onion and toss to coat. Set aside to pickle, tossing occasionally, until needed.
Meanwhile, thinly slice the onion into rounds, then separate into rings. Combine 2 tsp red wine vinegar and 1 tsp honey in a bowl. Add the onion and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3
Cook pork
Combine the Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat. Heat a chargrill pan over medium-high heat. Cook the pork for 4-5 mins each side until golden and cooked through (the steaks will be cooked to blush pink, which ensures the meat is tender and juicy). Remove from the pan and rest for 4 mins.
Combine the Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat. Heat a chargrill pan over medium-high heat. Cook the pork for 4-5 mins each side until golden and cooked through (the steaks will be cooked to blush pink, which ensures the meat is tender and juicy). Remove from the pan and rest for 4 mins.
4
Prep apple and celery
While the pork is cooking, finely chop the apple and celery.
While the pork is cooking, finely chop the apple and celery.
5
Massage kale
Tear the kale leaves into small pieces, discarding the stems, and put in a large bowl. Drizzle with 1 tbs olive oil, season with salt and pepper and massage for 1 min or until softened and slightly darkened.
Tear the kale leaves into small pieces, discarding the stems, and put in a large bowl. Drizzle with 1 tbs olive oil, season with salt and pepper and massage for 1 min or until softened and slightly darkened.
6
Toss salad and serve
Add the freekeh, apple, celery, pickled onion and pickling liquid, raisins and maple and mustard dressing to the kale and toss to combine. Taste, then season with salt and pepper. Divide the pork steaks and freekeh salad among plates to serve.
Add the freekeh, apple, celery, pickled onion and pickling liquid, raisins and maple and mustard dressing to the kale and toss to combine. Taste, then season with salt and pepper. Divide the pork steaks and freekeh salad among plates to serve.
dinnersaladmain coursegrillingstovetop
Nutrition
Provides high protein from pork, complex carbohydrates and fiber from freekeh, vitamins and antioxidants from kale and apple, with moderate healthy fats.
| Calories | 725 kcal |
| Energy | 3035 kJ |
| Protein | 34 g |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 14 g |
| Cholesterol | 70 mg |
| Carbohydrate | 83 g |
| Sugars | 23 g |
| Dietary Fibre | 11 g |
| Sodium | 290 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
