- 75g brown basmati rice
- 5 tbsp 0% fat Greek style yogurt
- 2 tsp mild curry powder
- 2 boneless pork loin steaks
- 400g bunched carrots
- 1 chilli
- 1 garlic clove
- A handful of coriander
- 1 lime
- 2 nectarines
- 150ml boiling water
- Sea salt
- 2 tsp olive oil
- Freshly ground pepper
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Tip the rice into a bowl. Cover with cold water and whisk for 1-2 mins. Drain, rinse and tip into a small pan. Add 150ml boiling water and a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 25 mins till the rice is tender. Take off the heat and set aside, lid on, to finish cooking the rice.
- 2.
While the rice cooks, measure out 3 tbsp of the yogurt into a dish. Add 2 tsp mild curry powder and a pinch of salt. Add the pork steaks. Turn them a few times to coat in the marinade. Leave to marinate while you prepare the sides.
- 3.
Trim the leaves off the carrots (keep them for later). Scrub the carrots and halve or quarter them. Tip them into a bowl. Add 1 tsp olive oil and some salt and pepper. Toss to coat. Spread the carrots out on a baking tray. Slide into the oven to roast for 10 mins.
- 4.
Brush a baking tray with 1 tsp olive oil. Lift the pork steaks out of their marinade and lay them on the oiled tray.
- 5.
Move the carrots to the middle of the oven and slide the pork steaks onto the top shelf. Roast for 20-25 mins till the pork steaks are cooked through and the carrots are charred and tender.
- 6.
Halve the chilli and finely chop it. Peel and finely chop the garlic. Finely chop the coriander stalks and half the leaves (keep the other half for garnishing). Finely grate the zest from the lime and juice it. Pop them in a bowl.
- 7.
Finely chop the flesh from the nectarines and discard the stones. Mix the nectarines, chilli, garlic, the chopped coriander stalks and leaves, lime zest and juice with a little salt and pepper.
- 8.
Finely chop a few of the carrot leaves. Toss them with the cooked carrots. Serve the pork steaks with the carrots, rice, nectarine salsa, 1 tbsp yogurt each and the reserved coriander leaves.
- 9.
Ripe and ready^ To make sure your nectarines are at their best for your salsa, keep them in the fridge till 1-2 days before you want to use them, then pop them in a bowl and let them ripen at room temperature. Any extra nectarines in your box will make a great dessert sliced into wedges, griddled in a dry frying pan till lightly charred and served with cream.