Crumbed Pork & Spiced Roast Veg Salad
with Brussels Sprouts, Creamy Pesto & Pepitas
- Wheat
- Gluten
- Milk
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
Take a veggie toss to new heights with spiced roasted veg and a drizzle of our creamy pesto dressing. Top it with squeaky pork, complete with a golden crumb and you have yourself a recipe that will be requested on the regular!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1
Brown Onion
1
Brussels Sprouts
1 packet
Creamy Pesto Dressing
(Contains: Milk)
280 g
Pork Schnitzel
1 sachet
Nan's Special Seasoning
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Spinach & Rocket Mix
2
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
1 tbs
flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
1 tsp
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small cubes. • Cut brown onion into thick wedges. • Cut sweet potato into bite-sized chunks.
• Place beetroot, onion and sweet potato on a lined oven tray. Drizzle with olive oil, season with Nan’s special seasoning and salt and pepper, then toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
• While the veggies are roasting, in a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• In a second medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add roasted veggies and spinach & rocket mix (see ingredients). Toss to combine. Season to taste.
• Divide roast veggie toss between bowls. • Top with smokey crumbed pork. • Sprinkle with pepitas and drizzle with creamy pesto dressing to serve. Enjoy!
