Pesto Pork & Roast Veggie Toss with Garlic Yoghurt & Flaked Almonds
Lean Protein | Healthier Carbs | Packed with Veggies
It's easy to eat the rainbow when you roast veggies with our tasty and addictive garlic and herb seasoning. Then, for an extra burst of flavour, coat succulent pork strips with our herby basil pesto. It's a nutritionally balanced meal with all the good stuff!
The quantities provided above are averages only.
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.
Ingredients
1
zucchini
1
capsicum
2
sweet potato
1 sachet
garlic & herb seasoning
1 clove
garlic
1
tomato
1 bunch
basil
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
pork strips
1 packet
basil pesto
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini, capsicum and sweet potato (unpeeled) into 2cm chunks. Divide the chopped veggies between two oven trays lined with baking paper. Add the garlic & herb seasoning, a drizzle of olive oil and toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, finely chop the garlic. Roughly chop the tomato. Pick the basil leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Transfer to a second small bowl. Add the Greek yoghurt and a pinch of salt to the garlic oil mixture and stir to combine. Set aside.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips until golden, 2-3 minutes (cook in batches if your pan is getting crowded). Remove from the heat, add 1/2 the basil pesto and season with salt and pepper. Stir to combine.
In a large bowl, add the tomato, roasted veggies and remaining pesto. Toss to combine and season with salt and pepper. Stir through the baby spinach leaves.
Slice the basil leaves. Divide the roast veggie toss between plates and top with the pesto pork. Drizzle over the garlic yoghurt and garnish with the basil and flaked almonds.