Aussie-Spiced Pork & Roast Veggie Toss

Name: Aussie-Spiced Pork & Roast Veggie Toss with Garlic Yoghurt & Pine Nuts
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 brown onion; 1 tomato; 1 beetroot; 1 bag kale; 2 clove garlic; 1 packet pork loin steaks; 1 drizzle white wine vinegar; 1 packet pine nuts; 1 sachet Aussie spice blend; 1 packet Greek-style yoghurt

with Garlic Yoghurt & Pine Nuts

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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.

Tags:

Calorie Smart

•Under 30g carbs

•Dietitian approved

Allergens:

Pine Nut

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

brown onion

tomato

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

Nutritional Values

Energy (kJ)1873 kJ

Fat16.5 g

of which saturates3.7 g

Carbohydrate29.1 g

of which sugars24.1 g

Dietary Fibre11.2 g

Protein43.5 g

Sodium649 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!