Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220C. Whisk together your cream and basil pesto with a drizzling of olive oil, season with salt and pepper to taste. Reserve for use later.

Washing Instruction

Wash your hands, beetroot and courgette well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

When roasting, the rule of thumb is the higher the temperature, the smaller the item and shorter cooking times; vice versa for larger items. To ensure even cooking, cut vegetables to roughly the same size.

Step 1 - Roasted Vegetables

Toss your butternut and beetroot together in a large mixing bowl along with salt, pepper and some olive oil. Scatter onto an oven tray and cover with foil. Give your large mixing bowl a quick wipe and do the same with your courgette and red onion chunks. Scatter onto an oven tray. Pop your butternut and beetroot in the oven for 15 minutes. After 15 minutes remove your foil then proceed to place it back into the oven along with your courgette and red onion. Roast for a further 12-15 minutes until all your vegetables are lightly browned and tender. Remove from the oven and allow to cool before mixing through your baby spinach.

Step 2 - Pesto and Onion Crumb Pork

Season your pork sirloin steaks with salt and pepper. Heat a large frying pan over medium-high heat, once your pan is hot but not smoking add a drizzle of olive oil and fry your steaks for 3-4 minutes on each side or until completely cooked. Now spread a dollop of sundried tomato pesto on each steak, sprinkle your onion crumbing and your grated mozzarella, cover your pan with a lid, remove your pan from the heat and allow your mozzarella to melt slightly onto your steaks.

To Serve

Divide your roasted vegetables amongst your servings, drizzle over your creamy pesto dressing and top with your pesto and onion crumb pork.