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Aussie Pork & Rainbow Veggie Toss

Aussie Pork & Rainbow Veggie Toss

with Garlic Yoghurt, Dill & Pine Nuts

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They say to eat the rainbow, so we’ve created this colourful plate full of veggie goodness. The best part? A slice of juicy pork to make every bite of this low-carb meal simply delicious.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving

Tags:Under 30g carbsNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:Tree NutsMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

zucchini

1

red onion

1

beetroot

1 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 clove

garlic

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

pork loin steaks

1 bag

spinach & rocket mix

1 bunch

dill

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1724 kJ
Fat10.7 g
of which saturates3.1 g
Carbohydrate28.1 g
of which sugars26.3 g
Dietary Fibre11.6 g
Protein44.9 g
Sodium634 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the carrot and zucchini into thin rounds. Cut the red onion into wedges. Cut the beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If the veggies don't fit in a single layer, divide between two trays!

2

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt to the garlic oil mixture and combine. Season to taste.

4

In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the pork loin steaks and turn to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5

Add the spinach & rocket mix and a drizzle of white wine vinegar to the roast veggies on the tray. Toss to combine and season to taste. Roughly chop the dill.

6

Slice the pork. Divide the rainbow veggie toss between plates. Top with the Aussie pork (plus any resting juices!) then spoon over the garlic yoghurt. Sprinkle over the pine nuts and dill.