eCook Meal
Pork Fillet & Butternut Salad
with roasted butternut
Learn how to make your own homemade pea purée while cooking up a storm in the kitchen, Chef! This vibrant green sauce, made with low fat cottage cheese, will be the base for pan-seared pork fillet. Served with golden butternut, roasted in the oven, and a simple feta, cucumber & fresh greens that complete this inviting plate of food.
Serving guide
Choose your portion size.
BEGIN THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
PEA PUREE
Place a pan over medium heat and lightly coat with cooking spray or a drizzle of oil. 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 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.
FETA SALAD
Place the Cucumber and salad 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 or oil (optional). 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.
A GREAT PLATE
Smear the pea purée on one side of the plate and top with the Pork slices. Serve the roasted butternut and the dressed salad alongside.
BEGIN THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
PEA PUREE
Place a pan over medium heat and lightly coat with cooking spray or a drizzle of oil. 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 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.
FETA SALAD
Place the Cucumber and salad 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 or oil (optional). 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.
A GREAT PLATE
Smear the pea purée on one side of the plate and top with the Pork slices. Serve the roasted butternut and the dressed salad alongside.
BEGIN THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PEA PUREE
Place a pan over medium heat and lightly coat with cooking spray or a drizzle of oil. 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 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.
FETA SALAD
Place the Cucumber and salad 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 or oil (optional). 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.
A GREAT PLATE
Smear the pea purée on one side of the plate and top with the Pork slices. Serve the roasted butternut and the dressed salad alongside.
BEGIN THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PEA PUREE
Place a pan over medium heat and lightly coat with cooking spray or a drizzle of oil. 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 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.
FETA SALAD
Place the Cucumber and salad 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 or oil (optional). 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.
A GREAT PLATE
Smear the pea purée on one side of the plate and top with the Pork slices. Serve the roasted butternut and the dressed salad alongside.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R191.85
for 4 servings · R47.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
-
Low Fat Cottage Cheese needs 160 mlOrganic Low Fat Chunky Cottage Cheese with Chives 250 g R53.99 · whole pack (size can't be divided)R53.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R52.79 · 75% of packR39.59
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Fillet & Butternut Salad?
The preparation time for Pork Fillet & Butternut Salad with roasted butternut is between 25 and 40 minutes.
What is the total time required to make Pork Fillet & Butternut Salad with roasted butternut?
The total time required to make Pork Fillet & Butternut Salad with roasted butternut is between 40 and 60 minutes.
How many servings does Pork Fillet & Butternut Salad provide?
4 servings
What are the main ingredients in Pork Fillet & Butternut Salad?
Butternut Chunks, Cucumber, Danish-style Feta, Garlic Clove/s, Garlic Cloves, Low Fat Cottage Cheese, Peas, Pork Fillet, Salad Leaves
What is the nutritional information of Pork Fillet & Butternut Salad?
Calories: 482, Carbs: 36 grams, Fat: grams, Protein: 49.7 grams, Sugar: 11 grams, Salt: 428 grams
How do I prepare Pork Fillet & Butternut Salad?
PEA PUREE: Place a pan over medium heat and lightly coat with cooking spray or a drizzle of oil. 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 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. A GREAT PLATE: Smear the pea purée on one side of the plate and top with the pork slices. Serve the roasted butternut 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 or oil (optional). 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. FETA SALAD: Place the cucumber and salad leaves into a salad bowl. Toss with the feta and seasoning. Set aside. BEGIN THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Pork Fillet & Butternut Salad?
Butternut Chunks, Cucumber, Danish-style Feta, Garlic Clove/s, Garlic Cloves, Low Fat Cottage Cheese, Peas, Pork Fillet, Salad Leaves
How many calories does Pork Fillet & Butternut Salad have?
482 calories
How much fat content does Pork Fillet & Butternut Salad have?
grams