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Protein Swap | Carb-Wise: Dill-Scallion Pork Kofta

with Greek-Style Chopped Salad & Tzatziki

Cooking time

25 minutes

Servings

2/4

Calories

520 /serving

Protein Swap | Carb-Wise: Dill-Scallion Pork Kofta

with Greek-Style Chopped Salad & Tzatziki

It’s a whole new ball game! Doll up these big round beauties by combining a generous portion of ground pork with freshly chopped fronds of dill, scallion and lively seasonings from roasted garlic, bell pepper with a hint of cayenne. Once browned, they’ll be rolling onto the table alongside a classic Greek-style trio of chunky tomato, cucumbers and sweet pepper stung with vinegar. Tie things up with a swipe of tzatziki.

We will send you:

250g Canadian-raised lean ground pork
1 Bunch of dill
1 Scallion
2 Cucumbers
1 Tomato
1 Sweet pepper
15ml Apple cider vinegar
60g Garlic-cucumber yogurt (tzatziki)
10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites

You will need:

Medium pot
Large pan
Oil
Salt & pepper (S&P)

Total Fat
37 g

Saturated Fat
8 g

Sodium
700 mg

Total Carb
19 g

Sugars
11 g

Protein
29 g

Fibre
3 g

Preparation

Mise en place

Thinly slice the scallion crosswise. Pick the dill fronds off the stems; roughly chop the fronds. Medium-dice the tomato and cucumbers. Halve, core and medium-dice the sweet pepper.

Prepare the kofta

In a medium bowl, combine the pork, scallion, ½ the dill, ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.

Cook the kofta

In a large pan, heat a drizzle of oil on medium-high. Add the kofta* and cook, partially covered, turning occasionally, 8 to 12 min., until cooked through.

Make the salad

Meanwhile, in a second medium bowl, combine the tomato, sweet pepper, cucumbers, vinegar, 2 tbsp oil (double for 4 portions), the remaining dill and spices, and S&P.