Publications
- 200 g - spinach
- 2 - rounds feta
- 2 x 300 g - pork fillets
- 30 ml - wholegrain mustard
- 15 ml - oil
- 250 ml - long-grain rice
- 5 ml - fresh grated turmeric root
- 1 - tin mixed beans, drained
- 30 ml - chopped parsley
1 Pour boiling water over the spinach in a bowl, wait 30 seconds and then scoop it out into a bowl of iced water. Wait until the leaves have cooled, then squeeze dry. Using a sharp knife, finely chop the spinach then mix with the feta and salt and pepper to taste.
2 Using a sharp knife, slice the pork fillets along the length and fold them open like a book. Spread a spoonful of wholegrain mustard on each fillet, followed by half of the spinach in each. Roll up the meat over the filling and secure with toothpicks or tie with kitchen string to retain the shape.
3 Heat the oil in a pan and fry the meat until golden-brown all over and cooked through. If you think the meat might burn before it is cooked, pour a little water in the pan and simmer with the lid on.
4 Cook the rice with the turmeric in salted water, according to the instructions on the packet; mix with the beans and herbs, and serve with the pork.
