With this recipe, you can rely on your trusty oven to do most of the hard work today, Chef! A colourful medley of onion, carrot, chickpeas & broccoli is roasted until golden and served with za’atar-spiced pork fillet. Drizzled with a zesty, parsley-infused yoghurt for creaminess.
Za’atar Pork Fillet & Carrots
Za’atar Pork Fillet & Carrots
with a fresh herbed yoghurt
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Broccoli Florets
- Carrot
- Chickpeas
- Fresh Parsley
- Lemon Juice
- Low Fat Plain Yoghurt
- Old Stone Mill Za'atar Spice
- Onion
- Onions
- Pork Fillet
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil, seasoning, and roast in the hot oven until golden, 25-30 minutes (shifting halfway).
HERBY YOGHURT
In a bowl, combine the yoghurt, ½ the parsley, and the lemon juice (to taste). Season and set aside.
Chickpeas & BROC
When the roasting veg has 10-12 minutes remaining, lightly coat the Chickpeas and the broccoli with oil. Scatter over the veg, and roast for the remaining time.
ZA’ATAR 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, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the za'atar spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LIPSMACKING DINNER
Plate up the roast veg and top with a drizzle of the herbed yoghurt (to taste). Side the roast veg with the Pork and any remaining pan juices.
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil, seasoning, and roast in the hot oven until golden, 25-30 minutes (shifting halfway).
HERBY YOGHURT
In a bowl, combine the yoghurt, ½ the parsley, and the lemon juice (to taste). Season and set aside.
Chickpeas & BROC
When the roasting veg has 10-12 minutes remaining, lightly coat the Chickpeas and the broccoli with oil. Scatter over the veg, and roast for the remaining time.
ZA’ATAR 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, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the za'atar spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LIPSMACKING DINNER
Plate up the roast veg and top with a drizzle of the herbed yoghurt (to taste). Side the roast veg with the Pork and any remaining pan juices.
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil, seasoning, and roast in the hot oven until golden, 30-35 minutes (shifting halfway).
HERBY YOGHURT
In a bowl, combine the yoghurt, ½ the parsley, and the lemon juice (to taste). Season and set aside.
Chickpeas & BROC
When the roasting veg has 10-12 minutes remaining, lightly coat the Chickpeas and the broccoli with oil. Scatter over the veg, and roast for the remaining time.
ZA’ATAR 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, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the za'atar spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LIPSMACKING DINNER
Plate up the roast veg and top with a drizzle of the herbed yoghurt (to taste). Side the roast veg with the Pork and any remaining pan juices.
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil, seasoning, and roast in the hot oven until golden, 30-35 minutes (shifting halfway).
HERBY YOGHURT
In a bowl, combine the yoghurt, ½ the parsley, and the lemon juice (to taste). Season and set aside.
Chickpeas & BROC
When the roasting veg has 10-12 minutes remaining, lightly coat the Chickpeas and the broccoli with oil. Scatter over the veg, and roast for the remaining time.
ZA’ATAR 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, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the za'atar spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LIPSMACKING DINNER
Plate up the roast veg and top with a drizzle of the herbed yoghurt (to taste). Side the roast veg with the Pork and any remaining pan juices.
Frequently Asked Questions
What is the preparation time for Za’atar Pork Fillet & Carrots?
The preparation time for Za’atar Pork Fillet & Carrots with a fresh herbed yoghurt is between 25 and 45 minutes.
What is the total time required to make Za’atar Pork Fillet & Carrots with a fresh herbed yoghurt?
The total time required to make Za’atar Pork Fillet & Carrots with a fresh herbed yoghurt is between 40 and 60 minutes.
How many servings does Za’atar Pork Fillet & Carrots provide?
4 servings
What are the main ingredients in Za’atar Pork Fillet & Carrots?
Broccoli Florets, Carrot, Chickpeas, Fresh Parsley, Lemon Juice, Low Fat Plain Yoghurt, Old Stone Mill Za'atar Spice, Onion, Onions, Pork Fillet
What is the nutritional information of Za’atar Pork Fillet & Carrots?
Calories: 498, Carbs: 52 grams, Fat: grams, Protein: 47.4 grams, Sugar: 18 grams, Salt: 190.1 grams
How do I prepare Za’atar Pork Fillet & Carrots?
LIPSMACKING DINNER: Plate up the roast veg and top with a drizzle of the herbed yoghurt (to taste). Side the roast veg with the pork and any remaining pan juices. ZA’ATAR 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, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the za'atar spice. Remove from the pan and rest for 5 minutes before slicing and seasoning. CHICKPEAS & BROC: When the roasting veg has 10-12 minutes remaining, lightly coat the chickpeas and the broccoli with oil. Scatter over the veg, and roast for the remaining time. HERBY YOGHURT: In a bowl, combine the yoghurt, ½ the parsley, and the lemon juice (to taste). Season and set aside. CARROT & ONION ROAST: Preheat the oven to 200°C. Spread the carrot and onion on a roasting tray. Coat in oil, seasoning, and roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Za’atar Pork Fillet & Carrots?
Broccoli Florets, Carrot, Chickpeas, Fresh Parsley, Lemon Juice, Low Fat Plain Yoghurt, Old Stone Mill Za'atar Spice, Onion, Onions, Pork Fillet
How many calories does Za’atar Pork Fillet & Carrots have?
498 calories
How much fat content does Za’atar Pork Fillet & Carrots have?
grams
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