From her brilliant new book "Real Delicious" (Murdoch Books) comes our April feature dish by nutritionist and food writer, Chrissy Freer.

"Spice blends such as dukkah are a great way to add lots of flavour to grilled or roasted meat or tofu" said Chrissy. 

40 Minutes. Gluten Free. Dairy Free. Highly Recommended!

Serves 2.

4 x100g free range pork loin steaks
2 tablespoons dukkah spice mix
1 red apple
1 1/2 tablespoons balsamic vinegar
3 sprigs thyme
1/2 radicchio lettuce
50g baby spinach
8 baby beetroot

Preheat oven & cook vegetables
Preheat oven to 200°C fan bake. Cut beetroot and apple into 8 wedges. Remove core of apple. Place both in a bowl with half the balsamic vinegar, thyme leaves, a good drizzle of olive oil, salt and pepper. Mix well. Place on a lined baking tray. When oven is hot, place on middle rack and roast for 30 minutes.

Make dressing
Whisk remaining balsamic with a drizzle of olive oil, salt and pepper.

Cook pork
Brush each side of the pork steaks with olive oil and sprinkle with dukkah. Heat a frying pan to medium heat. Cook pork for 3 each side. Remove and cover loosely with foil. Allow to rest for 5 minutes.

To serve
Once beetroot and apples are cooked, combine with the mixed leaf and toss the dressing through. Slice pork into 2cm strips and scatter over salad. 

This recipe was created by Chrissy Freer. For more information visit www.chrissyfreer.com.au


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

April 07, 2016 by Timothy Ryder
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