The perfect plate, Chef! A mouthwatering medley of beetroot & carrot are served with a crunchy almond, olive & fresh greens salad, tossed with zesty lemon juice. Completing the plate is a succulent piece of pork fillet, dolloped with cottage cheese infused with Pesto Princess Red Pepper Pesto.
Roast Veg Medley & Pork Fillet
Roast Veg Medley & Pork Fillet
with kalamata olives & red pepper pesto cottage cheese
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beetroot
- Carrot
- Lemon Juice
- Low Fat Cottage Cheese
- Pesto Princess Red Pepper Pesto
- Pitted Kalamata Olives
- Pork Fillet
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY PESTO
In a small bowl, combine the cottage cheese with the pesto. Loosen with water in 5ml increments until drizzling consistency and season.
FILLET
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, and fry until cooked through, 3-4 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the shredded salad leaves, the lemon juice (to taste), the toasted Almonds, the sliced olives, and season.
DINNER IS READY
Plate up the roast, side with the pork fillet slices, and the fresh salad. Drizzle over the pesto-cottage cheese. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY PESTO
In a small bowl, combine the cottage cheese with the pesto. Loosen with water in 5ml increments until drizzling consistency and season.
FILLET
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, and fry until cooked through, 3-4 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the shredded salad leaves, the lemon juice (to taste), the toasted Almonds, the sliced olives, and season.
DINNER IS READY
Plate up the roast, side with the pork fillet slices, and the fresh salad. Drizzle over the pesto-cottage cheese. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TOAST
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY PESTO
In a small bowl, combine the cottage cheese with the pesto. Loosen with water in 5ml increments until drizzling consistency and season.
FILLET
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the shredded salad leaves, the lemon juice (to taste), the toasted Almonds, the sliced olives, and season.
DINNER IS READY
Plate up the roast, side with the pork fillet slices, and the fresh salad. Drizzle over the pesto-cottage cheese. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TOAST
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY PESTO
In a small bowl, combine the cottage cheese with the pesto. Loosen with water in 5ml increments until drizzling consistency and season.
FILLET
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the shredded salad leaves, the lemon juice (to taste), the toasted Almonds, the sliced olives, and season.
DINNER IS READY
Plate up the roast, side with the pork fillet slices, and the fresh salad. Drizzle over the pesto-cottage cheese. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Roast Veg Medley & Pork Fillet?
The preparation time for Roast Veg Medley & Pork Fillet with kalamata olives & red pepper pesto cottage cheese is between 20 and 40 minutes.
What is the total time required to make Roast Veg Medley & Pork Fillet with kalamata olives & red pepper pesto cottage cheese?
The total time required to make Roast Veg Medley & Pork Fillet with kalamata olives & red pepper pesto cottage cheese is between 40 and 60 minutes.
How many servings does Roast Veg Medley & Pork Fillet provide?
4 servings
What are the main ingredients in Roast Veg Medley & Pork Fillet?
Almonds, Beetroot, Carrot, Lemon Juice, Low Fat Cottage Cheese, Pesto Princess Red Pepper Pesto, Pitted Kalamata Olives, Pork Fillet, Salad Leaves
What is the nutritional information of Roast Veg Medley & Pork Fillet?
Calories: 493, Carbs: 262 grams, Fat: grams, Protein: 83 grams, Sugar: 256.1 grams, Salt: 676.5 grams
How do I prepare Roast Veg Medley & Pork Fillet?
DINNER IS READY: Plate up the roast, side with the pork fillet slices, and the fresh salad. Drizzle over the pesto-cottage cheese. Dig in, Chef! SALAD: In a salad bowl, combine the shredded salad leaves, the lemon juice (to taste), the toasted almonds, the sliced olives, and season. FILLET: Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, and fry until cooked through, 3-4 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. CREAMY PESTO: In a small bowl, combine the cottage cheese with the pesto. Loosen with water in 5ml increments until drizzling consistency and season. TOAST: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Roast Veg Medley & Pork Fillet?
Almonds, Beetroot, Carrot, Lemon Juice, Low Fat Cottage Cheese, Pesto Princess Red Pepper Pesto, Pitted Kalamata Olives, Pork Fillet, Salad Leaves
How many calories does Roast Veg Medley & Pork Fillet have?
493 calories
How much fat content does Roast Veg Medley & Pork Fillet have?
grams
Woolies Products in this dish
