2 large onions, thinly sliced
400g baby leaf spinach
1 cauliflower, broken into florets
2 tsp ground cumin
4 large lean pork escalopes,
visible fat removed
SPRAY a deep non-stick saucepan with low-calorie cooking spray and place over a low heat. Add the onions, cover and cook for 8-10 minutes, stirring occasionally.
Add 150ml water, increase the heat to high and bring to the boil.
Cook for 5-6 minutes, stirring frequently, until the onions have softened and the water has evaporated.
Remove from the heat and add the spinach. Cover and set aside so that the steam can wilt the spinach.
Meanwhile, put the cauliflower into a food processor and pulse until it looks like rice.
Tip into a microwaveable bowl, cover with cling film and cook on high for 7 minutes. Season to taste and keep it warm.
Mix the cumin with 2 tbsp of water to make a smooth paste and spread it over the pork.
Place a non-stick frying pan or griddle pan over a high heat. When it’s smoking hot, fry the pork for 2 minutes each side or until cooked through. Then stir the spinach and onion mixture together and spoon on to plates.
Add the cauliflower rice and pork escalopes and serve hot.