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.
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.
1
carrot
1
brown onion
1
tomato
1
beetroot
1 bag
kale
2 clove
garlic
1 packet
pork loin steaks
1 packet
pine nuts
1 sachet
Aussie spice blend
1 packet
Greek-style yoghurt
olive oil
1 drizzle
white wine vinegar
• 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!