When we set up Case for Cooking, we decided to pack as much as we could into our spice kits and so every kit contains enough blend to make between 8 and 10 portions of the recipe. We include a simple printed recipe card with each kit but we also love trying out the same blend with other recipes and trying out the great suggestions that come in from customers too!
If you’ve got some Rose Harissa blend left and fancy a change from salmon, here’s a really simple tray bake recipe that’s delicious, filling and (we think) pretty healthy too. Great on its own or served with couscous.
ROSE HARSSA PORK TRAY BAKE
Serves 4 | Prep Time 15 mins | Cook Time 30mins
Ingredients
2 tbsp olive oil
40g tomato puree
3 garlic cloves, chopped
4 tsp Case for Cooking Rose Harissa spice blend
500g diced pork
1 red pepper, cut into chunks
150g broccoli, cut into florets
200g onions (about 1 large)
200g squash, peeled and cut into chunks
225g halloumi, cubed
Bunch of mint, finely chopped, optional
Instructions
- Preheat the oven to 400° F / 200° C / 180° Fan / Gas Mark 6
- Mix the harissa, tomato puree, garlic and 1 tbsp of oil in a bowl. Add in the diced pork and mix well so that the pork is evenly coated with the mixture.
- Spread the remaining tbsp of oil in the bottom of a large roasting dish. Add in the vegetables and mix well with the oil. Then add the pork and bake in the oven for 15 minutes.
- Remove from the oven, give the contents of the dish a good stir before adding in the cubes of halloumi. Bake for a further 15 minutes and you’re ready to serve. Mint garnish optional!
