Tuscan BBQ Pork & Veggie Banquet
with Pesto Risoni Salad & Fetta
Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. Grab a slice of Tuscan pork drizzled in a smokey BBQ sauce and some summery pesto and cherry tomato risoni.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Milk, Soy, Sesame, Fish, Eggs)
1 packet
Rocket leaves
300 g
Tenderised Pork Fillet
1
Lemon
1 sachet
Mediterranean Spice Blend
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs)
1 packet
Flaked Almonds
(Contains: Almond; )
1
Courgette
1
Baby Broccoli
1 packet
Cherry Tomatoes
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. • In a small bowl, combine Mediterranean seasoning and a drizzle of olive oil. • In a medium bowl, add tenderised pork fillets and a drizzle of olive oil. Season with salt and pepper, then turn to coat. • When BBQ is hot, grill pork, with lid down, until charred and cooked through, 8-12 minutes each side. Remove pork from grill and brush over seasoning mixture. Grill pork, turning, until fragrant, 1-2 minutes. Transfer to a plate, cover to keep warm. Set aside to rest for 10 minutes. No BBQ? Preheat oven to 220ºC/200ºC. In a large bowl, combine pork, Mediterranean seasoning and a drizzle of olive oil. 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.
• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain and rinse risoni, then return to the saucepan.
• Meanwhile, chop broccoli (including stalk!) into small florets. • Trim pea pods.• Roughly chop cucumber. • Heat a large frying pan over medium-high heat. •balsamiToast flaked almonds until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Add broccoli and pea pods and cook, tossing, until softened, 5-6 minutes. Transfer to a bowl, season and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• In a large bowl, combine the cooked risoni, basil pesto, cucumber, rocket leaves and the white wine vinegar. Season to taste and toss to combine. TIP: Toss the salad in the saucepan with the slightly cooled risoni to save on washing up!
• Slice the pork. Garnish broccoli and pea pods with flaked almonds. Drizzle balsamic glaze over pork. • Bring everything to the table to serve. Help yourself to Tuscan BBQ pork tenderloin, risoni salad and sautéed broccoli & pea pods. Enjoy!
