Here’s a super-smart dish that keeps on giving — a delicious meal one night, with leftovers and a recipe for the next night.
Ingredients
- 600g red rascal potatoes, cut into wedges
- Alfa One rice bran oil cooking spray
- 12 pork leg steaks
- 400g green beans, trimmed
Hazelnut and parsley salsa verde
- 2/3 cup finely chopped dry-roasted hazelnuts
- 2/3 cup finely chopped fresh flat-leaf parsley leaves
- 1/2 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, crushed
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Line 1 large baking tray with baking paper. Place potato on prepared tray. Lightly spray with oil. Season with salt and pepper. Toss to coat. Roast for 30 minutes or until golden and crisp.
- Step 2Meanwhile, make salsa verde Combine hazelnuts, parsley, oil, vinegar and garlic in a bowl. Season with salt and pepper.
- Step 3Heat a barbecue plate or chargrill over medium-high heat. Lightly spray pork with oil. Cook for 3 to 4 minutes each side or until cooked through. Place beans in a microwave-safe bowl. Add 2 tablespoons cold water. Cover. Microwave on HIGH (100%) for 1 to 2 minutes or until bright green and tender. Drain.
- Step 4Serve 8 of the pork steaks and three-quarters of the beans with potato wedges and salsa verde. Cover and refrigerate remaining pork and beans.
- High protein
- Low carb
- Low sugar
Nutrition
4499 kj
Energy
50g
Fat Total
7g
Saturated Fat
9g
Fibre
132g
Protein
329mg
Cholesterol
329.37mg
Sodium
5g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 with leftovers. Use leftovers to make the Pork rice paper rolls for dinner tomorrow night (see related recipe).
Leftover tip: You can keep leftovers in the fridge for up to 3 days. Store in airtight containers or snap-lock bags.
- Author: Lucy Nunes
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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