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 rump, dolloped with cottage cheese infused with Pesto Princess Red Pepper Pesto.
Roast Veg Medley & Pork Rump
Roast Veg Medley & Pork Rump
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 Rump
- Salad Leaves
From your kitchen:
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Cooking Spray
ROAST
Preheat the oven to 200°C. Spread the Beetroot and the carrots on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOAST
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.
CREAMY PESTO
In a small bowl, combine the cottage cheese with the pesto. Loosen with water in 5ml increments until drizzling consistency and season.
PORK RUMP
Place a pan over medium-high heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional). When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the salad leaves, the lemon juice (to taste), the Almonds, the olives, and season.
DINNER IS READY
Plate up the roast, side with the pork rump slices, and the fresh salad. Drizzle over the pesto-cottage cheese. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and the carrots on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOAST
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.
CREAMY PESTO
In a small bowl, combine the cottage cheese with the pesto. Loosen with water in 5ml increments until drizzling consistency and season.
PORK RUMP
Place a pan over medium-high heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional). When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the salad leaves, the lemon juice (to taste), the Almonds, the olives, and season.
DINNER IS READY
Plate up the roast, side with the pork rump slices, and the fresh salad. Drizzle over the pesto-cottage cheese. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and the carrots on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
TOAST
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.
CREAMY PESTO
In a small bowl, combine the cottage cheese with the pesto. Loosen with water in 5ml increments until drizzling consistency and season.
PORK RUMP
Place a pan over medium-high heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional). When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the salad leaves, the lemon juice (to taste), the Almonds, the olives, and season.
DINNER IS READY
Plate up the roast, side with the pork rump slices, and the fresh salad. Drizzle over the pesto-cottage cheese. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and the carrots on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
TOAST
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.
CREAMY PESTO
In a small bowl, combine the cottage cheese with the pesto. Loosen with water in 5ml increments until drizzling consistency and season.
PORK RUMP
Place a pan over medium-high heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional). When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the salad leaves, the lemon juice (to taste), the Almonds, the olives, and season.
DINNER IS READY
Plate up the roast, side with the pork rump 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 Rump?
The preparation time for Roast Veg Medley & Pork Rump 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 Rump with kalamata olives & red pepper pesto cottage cheese?
The total time required to make Roast Veg Medley & Pork Rump with kalamata olives & red pepper pesto cottage cheese is between 40 and 60 minutes.
How many servings does Roast Veg Medley & Pork Rump provide?
4 servings
What are the main ingredients in Roast Veg Medley & Pork Rump?
Almonds, Beetroot, Carrot, Lemon Juice, Low Fat Cottage Cheese, Pesto Princess Red Pepper Pesto, Pitted Kalamata Olives, Pork Rump, Salad Leaves
What is the nutritional information of Roast Veg Medley & Pork Rump?
Calories: 491, Carbs: 39 grams, Fat: grams, Protein: 44.2 grams, Sugar: 16 grams, Salt: 707 grams
How do I prepare Roast Veg Medley & Pork Rump?
DINNER IS READY: Plate up the roast, side with the pork rump slices, and the fresh salad. Drizzle over the pesto-cottage cheese. Dig in, Chef! SALAD: In a salad bowl, combine the salad leaves, the lemon juice (to taste), the almonds, the olives, and season. PORK RUMP: Place a pan over medium-high heat. Pat the pork dry with paper towel and lightly coat with cooking spray or oil (optional). When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 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 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 and the carrots on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Roast Veg Medley & Pork Rump?
Almonds, Beetroot, Carrot, Lemon Juice, Low Fat Cottage Cheese, Pesto Princess Red Pepper Pesto, Pitted Kalamata Olives, Pork Rump, Salad Leaves
How many calories does Roast Veg Medley & Pork Rump have?
491 calories
How much fat content does Roast Veg Medley & Pork Rump have?
grams
Woolies Products in this dish
