Roast Pork Fillet & Spiced Cauliflower
with Cherry Tomato Salad, Onion Chutney & Mint Yoghurt
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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Cauliflower
1
Tenderised Pork Fillet
1
Cherry Tomatoes
1
Cucumber
1
Mint
1
Lemon
1
Greek-Style Yoghurt
(Contains Milk; )
1
Mixed Salad Leaves
1
Onion Chutney
(Contains Sulphites; )
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower into small florets. • Place cauliflower on a second lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend, 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 pork, turning, until browned all over, 4 minutes. • Transfer to a 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 cauliflower is roasting, halve cherry tomatoes. Thinly slice cucumber into rounds. Roughly chop mint. Slice lemon into wedges.
• While pork is resting, in a small bowl, combine Greek-style yoghurt, a squeeze of lemon juice and half the chopped mint. Season to taste.
• In a large bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil and the remaining chopped mint. • Add tomatoes, cucumber and mesclun. Toss to combine and season to taste.
• Slice pork. • Divide roast cauliflower and salad between bowls. Top with pork. Top pork with onion chutney. • Drizzle over mint yoghurt. Serve with any remaining lemon wedges. Enjoy!