This can be done on the BBQ or on the grill or skillet. You will see that the sides are very in-keeping with weight watching needs hurrah! This bad boy should be about 10 points (I spent 9 on wine whilst I was BBQ-ing, error…) chermoula is ideal to marinade fish or any meat really. It’s North African in origin so lots of nice recipes are possible using it. 

Ingredients:

Chermoula I actually bought mine ready made from belazu 😳 as I was v busy this weekend but it’s easy to make!! 

• 250ml fresh coriander
• 4 garlic cloves
• 2 tbsp white vinegar
• juice of 1 lemon
• 1 tbsp ground paprika
• 1 tbsp ground cumin
• 1 red chilli, seeded
• 2 tbsp olive oil
• salt, to taste
• cayenne pepper, to taste

Pork:

• Pork loin steaks or pork chops (1 per person)

Method:

1. Blitz all the chermoula ingredients together. 
2. Rub the chermoula all over the pork and leave to marinade in the fridge overnight ideally or for at least a couple of hours 
3. Heat up grill/skillet/BBQ till nice and hot and cook on each side for around 8 minutes depending on thickness 
4. Rest briefly and serve 

Ideal to serve with mustard potato salad and leaves etc. DO THE POTATOES FIRST. 

   

Mustard Potato Salad – Great summer side – less bad than a mayonnaise-y potato salad for the watchers.

  

Ingredients:

• New potatoes (jersey royals or similar) small pack 
• 2 Tbsp olive oil 
• 1-2 Tbsp olive oil
• 3 Spring onions 
• Handful of parsley 
• Salt and pepper 

Method:

1. Add potatoes to salted cold water, bring to the boil and simmer for 8-10 mins.
2. Drain and cut each potato in half.
3. Mix olive oil and mustard and mix through the potatoes and chopped parsley.
4. Sprinkle the chopped spring onions on top, season and serve. 

Goes WITH EVERYTHING.