INGREDIENTS:
1 Tbsp olive oil
Salt and pepper
Roast Veggie Salad
1 beetroot, cut into 2cm pieces
1 carrot, cut into 2cm pieces
1 kumara, cut into 2cm pieces
1 red capsicum, cut into 3cm pieces
1 red onion, halved and then quartered
1 Tbsp olive oil
Dressing (optional)
2 Tbsp sundried tomato pesto
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
Salt and pepper
To serve
Seasonal greens, steamed
METHOD:
Prepare the vegetables
Preheat your oven to 190°C. Chop the vegetables and place in a shallow roasting dish. Pour over 1 Tbsp olive oil and toss to coat. Season with salt and pepper.
Place in the oven and roast for 25 minutes or until tender.
02
Pork – cook with the ‘6+2+2 method’
Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the steaks and cook on the other side for 2 minutes. Remove the steaks from the pan and rest on a plate for at least 2 minutes while you make the dressing.
Air frying method
Preheat air fryer to 200°C. Cook for 12 minutes, and flip after 6 minutes. Rest for 2 mins before serving.
03
Make the dressing
Put all the dressing ingredients into a jar and shake well to combine.
04
Serve
When the roasted veggies are ready, remove from the oven and pour over the dressing.
Place a pork steak on each plate along with a portion of roasted vegetables and steamed greens.
Recipe shared with permission from NZ PORK