Tuscan BBQ Pork & Veggie Banquet
with Pesto Risoni Salad & Goat Cheese- Cashew
- Sulphites
- Gluten
- Wheat
- Almond
- Milk
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Embrace the balmy summer days and nights while you dine outdoors with this delicious Italian dish. Or shall we say feast? This share-style meal is packed with all the ingredients to bring the la dolce vita lifestyle straight to your kitchen. So grab a slice of Tuscan pork drizzled in a tangy balsamic glaze and some tasty pesto and cherry tomato risoni. Buon appetit! *We’ve replaced the pea pods in this recipe with courgette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
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
Campari Vine Tomatoes
1 packet
Goat Cheese
(Contains: Milk; )
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.
TIP: ‘Al dente’ pasta is cooked through but still
slightly firm in the centre.
• Meanwhile, trim baby broccoli, then halve any
thicker stalks.
• Thinly slice courgette (see ingredients) into
half-moons.
• Halve snacking tomatoes (see ingredients).
• Slice lemon into wedges.
• Heat a large frying pan over medium-high heat.
• Toast 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 baby broccoli and
courgette 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,
plant-based basil pesto, tomatoes, rocket
leaves and a squeeze of lemon juice . 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.
• Sprinkle toasted almonds and goat cheese
over sautéed greens.
• Drizzle balsamic glaze over pork.
• Bring everything to the table to serve. Help
yourself to Tuscan BBQ pork, risoni salad and
sautéed greens. Enjoy!
