Dukkah Pork with Roast Red Pepper Hummus Preserved Lemon Tabbouleh
Ingredients
- Serves 4
- 4 pork loin chops
- 1-2 tbsp olive oil
- For the red pepper hummus:
- 400g tin of chickpeas, drained and rinsed
- 1 garlic clove, finely grated
- 3 tbsp tahini paste
- Juice of 1 lemon
- 100g roast red peppers, from a jar
- 1 tsp smoked paprika
- For the tabbouleh:
- 100g bulgur wheat
- 3 spring onions, finely chopped
- 100g cherry tomatoes, chopped
- A good handful flat leaf parsley, roughly chopped
- A good handful mint leaves, roughly chopped
- 1 preserved lemon, rind finely chopped
- For the dukkah:
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 75g pistachio nuts, shelled
- 50g sesame seeds
- 1 tbsp sea salt
Instructions
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