Tuscan BBQ Pork & Veggie Banquet
with Pesto Risoni Salad & Goat Cheese
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!
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
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!
