The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chermoula Pork Steaks with Charred Corn Quinoa & Pickled Cabbage Salad
Chermoula is a crackin’ marinade for free-range British pork steaks, cooked until golden brown and juicy. Serve yours with fluffy quinoa packed with lime zest and charred sweetcorn. A vibrant pickled cabbage salad, with leafy rocket and juicy tomato, brings in the freshness. A true feast!
High protein
5 plants
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 1 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 20g rocket
- 110g baby tomatoes
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
- 80g quinoa (Quinoa 100%)
- 15ml hot honey (honey, chilli extract)
- 2 free-range pork loins
- 1 red cabbage
- 1 unwaxed lime
Nutritional Information
Calories: 666
Protein: 44g
Carbs: 50g
Fat: 33g
Ingredients
- 2 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 red cabbage (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 free-range pork loin
- 110g baby tomatoes (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 20g rocket (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
Nutritional Information
Calories: 661
Protein: 42g
Carbs: 51g
Fat: 32g
Chermoula Pork Steaks with Charred Corn Quinoa & Pickled Cabbage Salad
Chermoula is a crackin’ marinade for free-range British pork steaks, cooked until golden brown and juicy. Serve yours with fluffy quinoa packed with lime zest and charred sweetcorn. A vibrant pickled cabbage salad, with leafy rocket and juicy tomato, brings in the freshness. A true feast!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 8 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to the boil
- Pull out a medium frying pan, a medium bowl, a grater & a sieve
PIckle the cabbage
- Trim and finely slice the cabbage. Zest and halve the lime
- In the medium bowl, mix the cabbage with the juice from half the lime and a pinch of salt and pepper. Toss to combine, then set aside
Fry the pork & boil the quinoa
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown. Season with salt and pepper
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
Finish the prep
- When ready, transfer the pork to the lined tray and spread with the chermoula and hot honey on both sides. Bake for 9 mins / air fry 7 mins, until cooked through
- Drain the sweetcorn. Roughly chop the coriander. Halve the tomatoes
Char the corn
- Reheat the frying pan with 1 tsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until golden
- Stir the charred corn, lime zest and half the coriander into the quinoa and season to taste with salt and pepper
- Toss the tomatoes and rocket through the cabbage
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the pork between plates and drizzle with any remaining chermoula from the tray. Serve the corn quinoa and salad alongside. Garnish with the remaining coriander and lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.