Dukkah Crusted Pork with Quinoa, a Fetta Salsa and Pomegranate Molasses Dressing

Place tri colour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1.5 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until the liquid has been absorbed and quinoa is tender and fluffy. Add a little more water as needed.

Tip! Drain the quinoa if needed.

Cut cherry tomatoes in half. Finely slice radish and shallot. Dice Lebanese cucumber and green capsicum.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Place veggies in a bowl. Combine pomegranate molasses with 2tbsp olive oil, salt and pepper. Dress the salsa to taste and leave to marinate while you prepare the pork.

Place the dukkah on a plate and press the pork leg steaks into the dukkah to lightly crust on both sides.

Heat a pan over medium high heat. Add a drizzle of oil and cook the pork for 3-4 minutes. Turn pork and cook for a further 3 minutes or until cooked to your liking. Set aside to rest for a few minutes.

Season quinoa with salt and pepper. Divide amongst plates, top with salsa and pork, crumble fetta over the salsa and dig in.

Place tri colour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1.5 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until the liquid has been absorbed and quinoa is tender and fluffy. Add a little more water as needed.

Tip! Drain the quinoa if needed.

Cut cherry tomatoes in half. Finely slice radish and shallot. Dice Lebanese cucumber and green capsicum.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Place veggies in a bowl. Combine pomegranate molasses with 2tbsp olive oil, salt and pepper. Dress the salsa to taste and leave to marinate while you prepare the pork.

Place the dukkah on a plate and press the pork leg steaks into the dukkah to lightly crust on both sides.

Heat a pan over medium high heat. Add a drizzle of oil and cook the pork for 3-4 minutes. Turn pork and cook for a further 3 minutes or until cooked to your liking. Set aside to rest for a few minutes.

Season quinoa with salt and pepper. Divide amongst plates, top with salsa and pork, crumble fetta over the salsa and dig in.