Cumin pork fillet with coconut courgette tortillas
|1 tsp (for the tortillas) + 2 tbsp (for the fillet) coconut oi|
|200g grated courgette|
|2 tsp dried oregano|
|200g cauli rice|
|4 tbsp coconut flour|
|5 eggs, beaten|
|1/4 cup psyllium husks|
|himalayan salt and black peppe|
|800g pork fillet|
|1 tbsp ground cumin|
|2 tsp ground coriander|
|2 tsp ground cinnamon|
|2 red sweet peppers, cut into chunks|
|80g toasted chopped pecan nuts|
|1 finely sliced green apple|
|extra virgin olive oil, to drizzle|
- For the tortillas: Place 1 tsp coconut oil in a pan, add the courgettes and cauli rice and cook until all the water has evaporated. Place in a blender, with the oregano, eggs, coconut flour, psyllium husks and 1/2 - 3/4 cup water and blitz to combine. Season well.
- Heat a frying pan, scoop 1/4 cup of the tortilla mixture into the pan, swirl around the base to cover and cook for 3–4 minutes. Remove from the pan and set aside. Repeat with the remaining mixture.
- For the pork fillet: Preheat the oven to 200.C. Place the pork fillet on a board, mix the spices together and rub all over the pork, then place the pork in a roasting pan with the sweet peppers. Drizzle with coconut oil, season to taste and roast for 20–30 minutes, or until done to your liking. Remove pork from the oven and slice.
- To serve: Place the tortillas on a plate, top with sliced pork and peppers. Add the watercress, pecan nuts and sliced apple, and drizzle with olive oil.