Aussie-Spiced Pork & Roast Veggie Toss
with Garlic Yoghurt & Pine Nuts
- Pine Nut
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
They say to eat the rainbow, so we’ve created this colourful plate full of veggie goodness. Top with Aussie-spiced pork, plus a mix of creamy and crunchy toppings for a meal that keeps the carbs down, and the flavour up! This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
carrot
1
brown onion
1
tomato
1
beetroot
1 bag
kale
2 clove
garlic
1 packet
pork loin steaks
1 packet
pine nuts
(Contains: Pine Nut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut)
1 sachet
Aussie spice blend
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice carrot into rounds. Cut brown onion and tomato into thick wedges. Cut beetroot into small chunks. Roughly tear kale leaves, then discard the stems. Set kale aside. • Place carrot, onion, tomato and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until almost tender, 15-18 minutes. • Remove veggies from oven. Add kale and a pinch of salt to the tray. Gently toss to combine. Return to oven to roast until tender, a further 5-8 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. • Cook until fragrant, 1 minute. Transfer to a small bowl.
• Add Greek-style yoghurt to garlic oil mixture. • Stir to combine, then season to taste. Set aside.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Set aside on a plate and cover with foil to rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.
• Add a drizzle of white wine vinegar to the roast veggie tray. • Gently toss to combine. Season to taste.
• Slice Aussie-spiced pork. • Divide roast veggie toss between plates. Top with pork (plus any resting juices!). • Spoon garlic yoghurt over pork. Sprinkle with pine nuts to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Aussie spice blend on the pork was a standout, and the garlic yoghurt and pine nuts were widely praised for adding creaminess and texture. Some found the dish mild or dry, while others felt the roasted vegetables needed more seasoning to lift the overall flavour.
- Ease of prep: Most found this a straightforward, easy-to-follow recipe. One tip worth noting is that the vegetables often need longer than suggested — closer to 40 minutes — so allow extra time, especially if your tray is crowded.
- Suggestions: Adding sweet potato or extra potato helps bulk up the meal, and a drizzle of balsamic vinegar works well as a substitute for white wine vinegar. Toasting the pine nuts, adding chilli flakes with the kale, or stirring dill and lemon into the yoghurt were all noted as simple ways to boost flavour. Some also suggested adding thyme or rosemary to the vegetables. Be mindful not to slice the vegetables too thinly, as they can turn mushy, and watch the onion wedges closely as they may char before the other vegetables are ready.
- Portions: Several customers felt the dish was better suited to lunch than dinner, and suggested adding a side of potato, sweet potato, or another carb to make it more filling.
- Leftovers: At least one customer noted the dish was enjoyable fresh but did not reheat well, so it is best eaten on the day it is made.
