Protein Swap | Easy Middle Eastern Pork Lahmajoun
with Toum Drizzle & Sharp Radish Salad
Cooking time
20 minutes
Servings
2/4
Calories
990 /serving
Your new favourite condiment is as simple as one, two, three: mayo, garlic and vinegar. Toum is a perfect counterpoint to ground pork flavoured with caramelized onions and red pepper spread. Complete your lahmajoun with a refreshingly crisp salad. Toum to enjoy!
We will send you:
- 250g Canadian-raised lean ground pork
- 200g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 30ml Apple cider vinegar
- 25g Caramelized onions
- 30ml Ajvar (roasted red pepper spread)
- 60ml Mayonnaise
- 2 Naan
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
67 g
Saturated Fat
10 g
Sodium
1160 mg
Total Carb
64 g
Sugars
7 g
Protein
36 g
Fibre
5 g
Preparation
Prepare the lahmajoun
- In a large bowl, combine the beef, ajvar, onions, ½ the garlic and S&P.
- Place the naan on a dry work surface.
- Spread evenly with the beef.
Cook the lahmajoun
- In a large pan (use 2 pans for speed), heat a drizzle of oil on medium.
- Working in batches, add the lahmajoun, meat-sides down, and cook, 2 to 3 min., until the beef* is cooked through.
- Flip and cook, 1 to 2 min., until the naan is warmed through.
- Transfer to a cutting board and cut into wedges.
Make the salad
- Meanwhile, thinly slice the radishes.
- In a second large bowl, combine ⅔ of the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and radishes; toss well.
Make the toum
- In a small bowl, combine the mayo, remaining garlic and vinegar, and S&P.
Plate your dish
- Divide the lahmajoun between your plates.
- Top with a spoonful of the salad.
- Drizzle with the toum.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
