Pork, Potato & Olive Chermoula

Our recipe of pork, potato and olive chermoula is designed to bring the taste of summer to your plate, whatever time of year it is. Its unique middle eastern dressing is a zingy combination of lemon, herbs and spices to get your taste buds dancing for an affordable dish the whole family can enjoy.

Prep: 15 minutes
Cook: 15 minutes
Serves 2

Ingredients

300g new potatoes, cut into bite sized pieces
2 tbsp olive oil
240g pork fillet, cut into 8 slices
150g cherry tomatoes
1 yellow pepper, diced
Zest and juice ½ lemon
1 tbsp Crespo Capers or Baby Capers
1 clove garlic, crushed
1 red chilli, deseeded and finely chopped
½ tsp ground cumin
¼ x 25g pack coriander, leaves chopped, plus extra to serve
50g Crespo Green Olives Stuffed with Pimientos, sliced

Instructions

Cook the potatoes in boiling water for 8-10 minutes until tender and drain.

Meanwhile, heat 1 tbsp oil in a frying pan and fry the pork slices for 5 minutes, turning halfway.

Add the tomatoes, pepper and potatoes to the pan and fry for a further 4-5 minutes, stirring occasionally.

Mix together the lemon zest and juice, capers, garlic, chilli, cumin, coriander and remaining oil and stir into the pan with the olives and cook for 1-2 minutes.

Serve with a little extra coriander leaves.

Cooks tip:
Try replacing the pork with diced chicken breast