Equipment
- 1-2 Oven trays
- Baking paper
- 2 Small bowl
- 1 Frypan
- 2 Plates or shallow bowls
Ingredients
Roasties
- 400 g potatoes
- 400 g sweet potato
- 2 carrot
- 1 red onion
- 1 beetroot
- 1 tbsp / 15 ml olive oil
- ½ cup parmesan cheese grated
- ¼ cup / 40 g pumpkin seeds
- 1 cup / 80 g baby spinach
Apricot glaze
- 2 cloves garlic
- ⅓ cup / 80 g apricot mango chutney or apricot jam
- 1 tbsp / 15 ml balsamic vinegar
- 2 tsp honey
- 1 bunch parsley optional
Pork
- 600 g pork loin steaks or chicken breast, boneless, skinless
- ¼ cup / 52 g flour or gluten-free flour
- 1 egg
- ½ cup / 30 g panko breadcrumbs or gluten-free breadcrumbs
- 1 tbsp / 15 ml olive oil
To serve
- ¼ cup / 60 g mayonnaise
Instructions
Before you start
- Preheat the oven to 220 °C or 210 °C fan bake. Line 1-2 oven trays with baking paper.
Prep roasties
- Peel and dice 400 g potatoes, 400 g sweet potato, 2 carrot and 1 red onion into bite-sized chunks. Peel and dice 1 beetroot into 1cm cubes. Spread the veggies out over the prepared oven trays and drizzle with 1 tbsp olive oil. Season with salt and pepper and toss to combine.
Cook roasties
- Cook in the oven for 20 minutes (swap the trays over halfway for even cooking if using). When the 20 minutes is up, remove the veggies from the oven, grate over ½ cup parmesan cheese, sprinkle over ¼ cup pumpkin seeds, return to the oven, and cook until the veggies are golden and tender and the cheese is melted. Once finished, remove from the oven and toss 1 cup baby spinach through.
Make glaze
- Meanwhile, peel and mince 2 cloves garlic. In a small bowl, add garlic, ⅓ cup apricot mango chutney, 1 tbsp balsamic vinegar, 2 tsp honey, and a splash of water. Whisk to combine. Roughly chop 1 bunch parsley, discarding the stems.
Prep pork
- Pat 600 g pork loin steaks dry. Add ¼ cup flour to a plate or shallow bowl. Whisk 1 egg in a separate shallow bowl and add ½ cup panko breadcrumbs to a separate plate or shallow bowl. Coat the pork in the flour, then dip into the egg to coat and then press into the breadcrumbs firmly to coat.
Cook pork
- When the roasties have 10 minutes of cooking time remaining, heat 1 tbsp olive oil in a large frypan over medium-high heat. When oil is hot, cook pork steaks until golden and cooked through, 3-4 minutes on each side (depending on thickness). Set aside to rest, then thinly slice. Reserve the pan on heat.
Cook glaze
- Reduce heat to medium-low, add the glaze to the reserved frypan, and simmer for 1-2 minutes until slightly thickened.
To serve
- Divide the roasties salad and crispy pork between plates. Drizzle the apricot glaze over the pork, add a dollop of mayonnaise for dipping and sprinkle over the parsley.
Nutrition
Calories: 845kcal | Carbohydrates: 75g | Protein: 49g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 156mg | Sodium: 617mg | Potassium: 1864mg | Fiber: 9g | Sugar: 20g | Calcium: 291mg | Iron: 6mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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