eCook Meal
Minty Peas, Artichokes & Pork Fillet
with roasted beetroot
Your dinner table will look like a top restaurant once this dish is served, Chef! That’s because of the impressive combination of the homemade pea & mint sauce, smeared with elegance on the plate before topping with perfectly cooked pork. Served with an artichoke & feta salad.
Serving guide
Choose your portion size.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
MINT SAUCE
Place a pan over medium heat and lightly coat with cooking spray. When hot, add the peas and the Garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the mint and cottage cheese. Season and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
ARTICHOKE SALAD
Place the artichokes and leaves into a salad bowl. Toss with the Feta and seasoning. Set aside.
PERFECT Pork
Place a pan (that has a lid) over medium heat. Pat the Pork dry with paper towel and lightly coat with cooking spray. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
AMAZING WORK, CHEF!
Smear the minty Pea purée on one side of the plate and top with the Pork slices. Serve the roasted Beetroot and the dressed salad alongside.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
MINT SAUCE
Place a pan over medium heat and lightly coat with cooking spray. When hot, add the peas and the Garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the mint and cottage cheese. Season and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
ARTICHOKE SALAD
Place the artichokes and leaves into a salad bowl. Toss with the Feta and seasoning. Set aside.
PERFECT Pork
Place a pan (that has a lid) over medium heat. Pat the Pork dry with paper towel and lightly coat with cooking spray. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
AMAZING WORK, CHEF!
Smear the minty Pea purée on one side of the plate and top with the Pork slices. Serve the roasted Beetroot and the dressed salad alongside.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
MINT SAUCE
Place a pan over medium heat and lightly coat with cooking spray. When hot, add the peas and the Garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the mint and cottage cheese. Season and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
ARTICHOKE SALAD
Place the artichokes and leaves into a salad bowl. Toss with the Feta and seasoning. Set aside.
PERFECT Pork
Place a pan (that has a lid) over medium heat. Pat the Pork dry with paper towel and lightly coat with cooking spray. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
AMAZING WORK, CHEF!
Smear the minty Pea purée on one side of the plate and top with the Pork slices. Serve the roasted Beetroot and the dressed salad alongside.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
MINT SAUCE
Place a pan over medium heat and lightly coat with cooking spray. When hot, add the peas and the Garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the mint and cottage cheese. Season and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
ARTICHOKE SALAD
Place the artichokes and leaves into a salad bowl. Toss with the Feta and seasoning. Set aside.
PERFECT Pork
Place a pan (that has a lid) over medium heat. Pat the Pork dry with paper towel and lightly coat with cooking spray. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
AMAZING WORK, CHEF!
Smear the minty Pea purée on one side of the plate and top with the Pork slices. Serve the roasted Beetroot and the dressed salad alongside.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R161.96
for 4 servings · R40.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Peas needs 400 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 53% of packR22.93
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Low Fat Cottage Cheese needs 160 mlMedium Fat Cream Cheese with Black Pepper 100 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Artichoke Quarters
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Minty Peas, Artichokes & Pork Fillet?
The preparation time for Minty Peas, Artichokes & Pork Fillet with roasted beetroot is between 25 and 45 minutes.
What is the total time required to make Minty Peas, Artichokes & Pork Fillet with roasted beetroot?
The total time required to make Minty Peas, Artichokes & Pork Fillet with roasted beetroot is between 40 and 60 minutes.
How many servings does Minty Peas, Artichokes & Pork Fillet provide?
4 servings
What are the main ingredients in Minty Peas, Artichokes & Pork Fillet?
Artichoke Quarters, Beetroot, Cottage Cheese, Feta, Fresh Mint, Garlic, Pea, Pork Fillet, Salad Leaves
What is the nutritional information of Minty Peas, Artichokes & Pork Fillet?
Calories: 498, Carbs: 35 grams, Fat: grams, Protein: 52.5 grams, Sugar: 11 grams, Salt: 796 grams
How do I prepare Minty Peas, Artichokes & Pork Fillet?
AMAZING WORK, CHEF!: Smear the minty pea purée on one side of the plate and top with the pork slices. Serve the roasted beetroot and the dressed salad alongside. PERFECT PORK: Place a pan (that has a lid) over medium heat. Pat the pork dry with paper towel and lightly coat with cooking spray. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. ARTICHOKE SALAD: Place the artichokes and leaves into a salad bowl. Toss with the feta and seasoning. Set aside. MINT SAUCE: Place a pan over medium heat and lightly coat with cooking spray. When hot, add the peas and the garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the mint and cottage cheese. Season and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside. BEGIN THE BEETROOT: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly coat with cooking spray. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Minty Peas, Artichokes & Pork Fillet?
Artichoke Quarters, Beetroot, Cottage Cheese, Feta, Fresh Mint, Garlic, Pea, Pork Fillet, Salad Leaves
How many calories does Minty Peas, Artichokes & Pork Fillet have?
498 calories
How much fat content does Minty Peas, Artichokes & Pork Fillet have?
grams