What are the main ingredients in Minty Peas, Artichokes & Pork Fillet?

Seasoning (salt & pepper), Water, Blender, Paper Towel, Butter, Oil (cooking, olive or coconut)

What is the nutritional information of Minty Peas, Artichokes & Pork Fillet?

Calories: 560, Carbs: 37 grams, Fat: grams, Protein: 54.6 grams, Sugar: 11.3 grams, Salt: 797 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 roasted beetroot and the dressed salad alongside. Garnish with the remaining nuts. PERFECT PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning. ARTICHOKE SALAD: Place the chopped artichokes and shredded leaves into a salad bowl. Toss with the drained feta, ½ the toasted nuts, a drizzle of oil and seasoning. Set aside. MINT SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the picked 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: Spread the beetroot pieces on a roasting tray. Coat in oil and season. 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). ALL THE ALMONDS: Preheat the oven to 200°C. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Minty Peas, Artichokes & Pork Fillet?

Seasoning (salt & pepper), Water, Blender, Paper Towel, Butter, Oil (cooking, olive or coconut)

Minty Peas, Artichokes & Pork Fillet

Name: Minty Peas, Artichokes & Pork Fillet
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Seasoning (salt & pepper); Water; Blender; Paper Towel; Butter; Oil (cooking, olive or coconut)

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 & almond salad.

Minty Peas, Artichokes & Pork Fillet

with almonds & roasted beetroot

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Artichoke Quarters
Beetroot
Danish-style Feta
Fresh Mint
Garlic Clove
Garlic Cloves
Low Fat Cottage Cheese
Peas
Pork Fillet
Salad Leaves

From your kitchen:

Seasoning (salt & pepper)
Water
Blender
Paper Towel
Butter
Oil (cooking, olive or coconut)

Photo of Minty Peas, Artichokes & Pork Fillet

Serves 1

ALL THE ALMONDS
Preheat the oven to 200°C. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEGIN THE BEETROOT
Spread the beetroot pieces on a roasting tray. Coat in oil and season. 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
Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the picked 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 chopped artichokes and shredded leaves into a salad bowl. Toss with the drained feta, ½ the toasted nuts, a drizzle of oil and seasoning. Set aside.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 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 roasted beetroot and the dressed salad alongside. Garnish with the remaining nuts.

Almonds - 10g
Beetroot - 200g
Peas - 100g
Garlic Clove - 1
Fresh Mint - 3g
Low Fat Cottage Cheese - 40ml
Artichoke Quarters - 50g
Salad Leaves - 20g
Danish-style Feta - 20g
Pork Fillet - 150g

Download the Recipe

Serves 2

ALL THE ALMONDS
Preheat the oven to 200°C. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEGIN THE BEETROOT
Spread the beetroot pieces on a roasting tray. Coat in oil and season. 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
Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the picked 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 chopped artichokes and shredded leaves into a salad bowl. Toss with the drained feta, ½ the toasted nuts, a drizzle of oil and seasoning. Set aside.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 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 roasted beetroot and the dressed salad alongside. Garnish with the remaining nuts.

Almonds - 20g
Beetroot - 400g
Peas - 200g
Garlic Clove - 1
Fresh Mint - 5g
Low Fat Cottage Cheese - 80ml
Artichoke Quarters - 100g
Salad Leaves - 40g
Danish-style Feta - 40g
Pork Fillet - 300g

Download the Recipe

Serves 3

ALL THE ALMONDS
Preheat the oven to 200°C. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEGIN THE BEETROOT
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
MINT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the picked 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 chopped artichokes and shredded leaves into a salad bowl. Toss with the drained feta, ½ the toasted nuts, a drizzle of oil and seasoning. Set aside.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 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 roasted beetroot and the dressed salad alongside. Garnish with the remaining nuts.

Almonds - 30g
Beetroot - 600g
Peas - 300g
Garlic Cloves - 2
Fresh Mint - 8g
Low Fat Cottage Cheese - 125ml
Artichoke Quarters - 150g
Salad Leaves - 60g
Danish-style Feta - 60g
Pork Fillet - 450g

Download the Recipe

Serves 4

ALL THE ALMONDS
Preheat the oven to 200°C. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEGIN THE BEETROOT
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
MINT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the peas and the grated garlic, and fry until fragrant, 2-3 minutes (shifting constantly). Remove from the heat and add to a blender with the picked 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 chopped artichokes and shredded leaves into a salad bowl. Toss with the drained feta, ½ the toasted nuts, a drizzle of oil and seasoning. Set aside.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 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 roasted beetroot and the dressed salad alongside. Garnish with the remaining nuts.