Mediterranean Pork & Warm Pesto Risoni Salad
with Kalamata Olives & Fetta
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
A warm pesto risoni salad is the perfect dish to really warm you from the inside out! Packed with fresh basil pesto, tender pork and with some perfectly Mediterranean sides; olives and fetta, you'll feel like you're dining in the Mediterranean!
Ingredients
1 packet
risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 sachet
chicken-style stock powder
1
tomato
1 bag
baby spinach leaves
1 packet
kalamata olives
1 packet
pork loin steaks
1 packet
basil pesto
(Contains: Milk)
1 packet
Fetta Cubes
(Contains: Milk)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
Utensils
Cooking Steps
ā¢ Half-fill a large saucepan with water, then bring to the boil over high heat. ā¢ Cook risoni in boiling water until āal denteā, 7-8 minutes. ā¢ Drain risoni, then return to saucepan. Add chicken-style stock powder and a drizzle of olive oil, stirring to coat.
ā¢ Meanwhile, roughly chop tomato, baby spinach leaves and kalamata olives. ā¢ In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season with salt and pepper, then add pork loin steaks, turning to coat.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). ā¢ Transfer to a plate, cover and rest for 5 minutes.
ā¢ To the saucepan with risoni, add tomato, olives, baby spinach leaves, basil pesto and pork resting juices, tossing to combine. Season to taste. ā¢ Slice pork steak. ā¢ Divide warm pesto risoni salad between bowls. Top with seasoned pork. ā¢ Crumble over fetta cubes to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the dish's Mediterranean flavours, though some found it overly salty or intense. The pesto and Nan's special seasoning were highlights.
- Ease of prep:Ā Quick and easy to prepare, with good timing in the recipe. Some successfully adapted it for the air fryer.
- Suggestions:Ā Several suggested using fewer olives to balance flavours. Some recommended adding diced cucumber for freshness.
- Leftovers:Ā The dish made great leftovers, with enough for lunch the next day. The warm salad concept was particularly popular.
- Portions:Ā Most found the serving size generous, though a few mentioned it was too small for their needs.
