Mediterranean Pork & Warm Pesto Risoni Salad
with Kalamata Olives & Fetta
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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
• Half-fill a large saucepan with water, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan. Add chicken-style stock powder and a drizzle of olive oil, stirring to coat.
• Meanwhile, roughly chop tomato, baby spinach leaves and kalamata olives. • 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• To the saucepan with risoni, add tomato, olives, baby spinach leaves, basil pesto and pork resting juices, tossing to combine. Season to taste. • Slice pork steak. • Divide warm pesto risoni salad between bowls. Top with seasoned pork. • Crumble over fetta cubes to serve. Enjoy!
