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!
Beetroot - 150g
Carrot - 240g
Almonds - 10g
Low Fat Cottage Cheese - 30ml
Pesto Princess Red Pepper Pesto - 10ml
Pork Fillet - 150g
Salad Leaves - 20g
Lemon Juice - 10ml
Pitted Kalamata Olives - 20g
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!
Beetroot - 300g
Carrot - 480g
Almonds - 20g
Low Fat Cottage Cheese - 60ml
Pesto Princess Red Pepper Pesto - 20ml
Pork Fillet - 300g
Salad Leaves - 40g
Lemon Juice - 20ml
Pitted Kalamata Olives - 40g
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!
Beetroot - 450g
Carrot - 720g
Almonds - 30g
Low Fat Cottage Cheese - 90ml
Pesto Princess Red Pepper Pesto - 30ml
Pork Fillet - 450g
Salad Leaves - 60g
Lemon Juice - 30ml
Pitted Kalamata Olives - 60g
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!
Beetroot - 600g
Carrot - 960g
Almonds - 40g
Low Fat Cottage Cheese - 120ml
Pesto Princess Red Pepper Pesto - 40ml
Pork Fillet - 600g
Salad Leaves - 80g
Lemon Juice - 40ml
Pitted Kalamata Olives - 80g
Woolies Products in this dish
