Eskort

Eskort Rump served with Grilled vegetables & Feta with Tabbouleh

Prep time:

15min

Cook time:

30min

Total time:

45min

Serves:

4

Ingredients

  • 500g Eskort Pork Rump
  • 1 Large Aubergine
  • 3 Courgettes
  • Handful cherry tomatoes
  • 2 Red Onions sliced into wedges
  • 1T Garlic (whole, in skin)
  • 50g Pistachios
  • 250g Cracked / Bulgur Wheat
  • 1 Bunch Fresh Mint (finely chopped)
  • ½ Bunch Fresh Oregano & Parsley leaves (finely chopped)
  • ½ Cucumber (finely chopped)
  • 150g Feta (whole slice, not cubed)
  • 1 Lemon
  • 2T Wholegrain Mustard
  • 80ml Honey

Method

  • Light the braai and get coals hot.
  • Prick the aubergine with a fork all over. Halve it lengthwise.
  • Add feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of salt and pepper. Set aside to marinate.
  • Next make the tabbouleh. Cook the cracked/bulgur wheat according to package directions. Rinse and drain. Set aside to cool. Mix in the finely chopped mint, parsley and cucumber. Add a good squeeze of lemon, and salt and pepper. Taste and adjust for your preference. Cover and set aside.
  • When the braai is hot enough, grill all the vegetables and garlic in it’s skin. When beautifully charred on both sides, transfer to a chopping board, squeeze the garlic out of it’s skin and chop all together. Roughly chop the parsley and remaining oregano leaves into the veggies. Season and drizzle with oil.
  • Braai the rump 6 mins per side. Season generously with salt and pepper. Drizzle with olive oil. Leave to rest for 15-30 mins.
  • Griddle the marinated feta on the braai for about 3 mins until lightly golden. Gently turn and grill for another 1-2mins.
  • Toast the pistachios in a small pan over medium heat until golden brown. Spoon over the honey and caramelized. Toss regularly to stop them from sticking. Do not touch, they will be very hot. Once cooled, roughly chop and set aside.
  • Spoon the tabouleh onto a large serving dish. Top with grilled vegetables. Place the grilled feta in the centre, drizzle with olive oil. Top with crispy pistachios.
  • Combine the mustard and honey to make a dressing to drizzle over the pork. Serve alongside tabbouleh. Enjoy!

Serve

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