Mediterranean Style Pork Steak and Roasted Veg Toss
with Greek Style Cheese and Creamy Pesto Drizzle
- Sulphites
- Nuts
- Cashew nuts
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Peanut
A flavoursome jumble of roasted butternut squash, chickpeas and red onion, our Mediterranean Style Pork Steak and Roasted Veg Toss is a taste of summer. Our Mediterranean style seasoning balances herbs like oregano with spices like cumin, along with plenty of onion and garlic to bring sun-kissed flavour to any dish.
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Red Onion
1 carton(s)
Chickpeas
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
2 unit(s)
British Pork Loin Steaks
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Halve and peel the red onion, then cut each half into roughly 3cm wedges.
Drain and rinse the chickpeas in a sieve.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper.
Sprinkle over half the Mediterranean style seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins.
Meanwhile, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your dressing aside.
In a small bowl, combine the pesto and mayo (see pantry for amount).
When the butternut has been in the oven for about 10 mins, add the chickpeas and onion wedges to the tray, drizzle with a little more oil and toss together with the butternut. Pop back in the oven for the remaining time.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. Sprinkle over the remaining Mediterranean style seasoning.
Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.
When the veg and chickpeas are ready, remove from the oven and add to the dressing bowl.
Add the baby leaves and toss together.
Transfer the veg and chickpea toss to your serving bowls.
Thinly slice the pork and lay it on top.
Drizzle over the pesto mayo and crumble on the Greek style cheese to finish.
