Pesto Pork & Roast Veggie Toss
with Garlic Yoghurt & Flaked Almonds
- Milk
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
It's easy to eat the rainbow when you roast veggies with our rich garlic and herb seasoning. Then, for an extra burst of flavour, coat succulent pork steaks with our herby basil pesto. Bring it all together with a drizzle of creamy garlic yoghurt, and a sprinkle of crunchy flaked almonds, plus peppery parsley.
Ingredients
1
zucchini
1
capsicum
2
sweet potato
1 sachet
garlic & herb seasoning
1 clove
garlic
1
tomato
1 packet
pork loin steaks
1 packet
basil pesto
(Contains: Milk)
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 bag
parsley
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan forced. Cut zucchini, capsicum and sweet potato into bite sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays
While the veggies are roasting, finely chop garlic. Roughly chop tomato.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Add Greek style yoghurt to garlic oil mixture and combine. Season to taste. Set aside.
When veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Remove from heat, add basil pesto and a pinch of salt and pepper. Turn pork to coat. Transfer to a plate, cover and rest for 5 minutes.
To the tray with the roasted veggies, add tomato, baby spinach leaves and a drizzle of white wine vinegar. Toss to coat. Season to taste.
Slice the pesto pork. Divide the roast veggie toss between plates. Top with the pork, spooning over any pesto from the pan. Drizzle over the garlic yoghurt and sprinkle with flaked almonds. Tear over parsley leaves to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The pesto-coated pork and roasted veggies with garlic-herb seasoning created a tasty, flavourful dish that many enjoyed.
- Ease of prep: First-time pork cooks found this recipe approachable and achieved great results.
- Suggestions: Some suggest reducing the amount of spinach leaves, as they can overwhelm the other ingredients.
