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
Minty Peas, Artichokes & Pork Fillet
with almonds & roasted beetroot
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
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)
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Minty Peas, Artichokes & Pork Fillet?
The preparation time for Minty Peas, Artichokes & Pork Fillet with almonds & roasted beetroot is between 25 and 45 minutes.
What is the total time required to make Minty Peas, Artichokes & Pork Fillet with almonds & roasted beetroot?
The total time required to make Minty Peas, Artichokes & Pork Fillet with almonds & 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?
Almonds, Artichoke Quarters, Beetroot, Danish-style Feta, Fresh Mint, Garlic Clove, Garlic Cloves, Low Fat Cottage Cheese, Peas, Pork Fillet, Salad Leaves
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?
Almonds, Artichoke Quarters, Beetroot, Danish-style Feta, Fresh Mint, Garlic Clove, Garlic Cloves, Low Fat Cottage Cheese, Peas, Pork Fillet, Salad Leaves
How many calories does Minty Peas, Artichokes & Pork Fillet have?
560 calories
How much fat content does Minty Peas, Artichokes & Pork Fillet have?
grams
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