Roast Pork Fillet & Crispy Cauliflower

Name: Roast Pork Fillet & Crispy Cauliflower with Cherry Tomato Salad, Onion Chutney & Mint Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion Cauliflower; 1 packet Tenderised Pork Fillet; ½ packet Cherry Tomatoes; 1 Cucumber; 1 packet Mint; ½ Lemon; 1 packet Greek-Style Yoghurt; 1 packet Mixed Salad Leaves; 1 packet Onion Chutney

with Cherry Tomato Salad, Onion Chutney & Mint Yoghurt

Recipe Development TeamUpdated on April 29, 2026

Get tasty recipes from just $6 per serving

Calories

382 kcal

Protein

36.3g protein

Total

30 minutes

Difficulty

Easy

Calorie Smart

Under 40g carbs

Allergens:

Milk
Sulphites

Say hello to this plate full of flavour-packed goodness! Juicy pork fillet pairs beautifully with golden roast cauliflower, a fresh, zesty salad, and a dollop of cool mint yoghurt. Finished with a sweet and tangy onion chutney, this dish is the perfect mix of hearty, refreshing, and totally delicious. Dinner never looked so good! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 portion

Cauliflower

1 packet

Tenderised Pork Fillet

½ packet

Cherry Tomatoes

Cucumber

1 packet

Mint

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Mixed Salad Leaves

1 packet

Onion Chutney

(Contains: Sulphites; )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)1600 kJ

Calories382 kcal

Fat14.5 g

of which saturates3.9 g

Carbohydrate20 g

of which sugars17.7 g

Dietary Fibre8 g

Protein36.3 g

Sodium803 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

PDF

• See ‘Top Roast Tips!’ (below). • Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower into small florets. • Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes. Allow to cool slightly.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook tenderised pork fillet, turning, until browned all over, 4 minutes. • Transfer to a second lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. • Cover with foil. Set aside to rest for 10 minutes.

• While pork is roasting, halve cherry tomatoes (see ingredients). • Thinly slice cucumber into rounds. • Roughly chop mint. • Slice lemon into wedges.

• While the pork is resting, in a small bowl, combine Greek-style yoghurt, a squeeze of lemon juice and half the mint. Season to taste.

• In a large bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil and the remaining mint. • Add tomatoes, cucumber and mixed salad leaves. Toss to combine and season to taste.

• Slice pork. • Divide crispy cauliflower and tomato salad between bowls. Top with roast pork fillet. • Dollop over onion chutney. • Drizzle over mint yoghurt. • Serve with any remaining lemon wedges. Enjoy!