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 220°C.

Washing Instruction

Wash your hands, lemon and courgettes well. Rinse your fennel thoroughly and drain on paper towel.

Gino's Tip

When roasting sweet potato roundels be sure to have the oven preheated and once they are done use a thin egg lifter to loosen them slightly.

Step 1 - Roasted Sweet Potato and Blue Cheese Bake

Toss your sweet potato roundels and peeled garlic in a large mixing bowl with olive oil, salt and pepper. Scatter them onto an oven tray and pop into the oven for 12-15 minutes until lightly browned and tender - See Gino's Tip. Meanwhile, heat a large casserole pan over med-high heat, add a drizzling of olive oil and sear off your diced courgettes, once they are browned add your sliced onions and sweat them until soft and translucent - about 4-5 minutes, now add your lemon zest, a dash of water and peas and cook for 1-2 minutes until your peas are tender. Lastly, mix through your chopped fennel. Once your sweet potato roundels are done, spread over your onion, pea and herb mixture, crumble over your blue cheese and pop into the oven for 3-4 minutes until your cheese is gooey.

Step 2 - Pork Sirloin Steaks

Season your pork sirloin steaks with salt and pepper. Heat a large frying pan over med-high heat, add a drizzling of olive oil and once your pan is hot but not smoking fry your pork for 3-4 minutes on each side until completely cooked through. Once done squeeze lemon juice over your steaks - you don't have to use all your lemon juice.

TO SERVE

Divide your roasted sweet potato and blue cheese bake amongst your servings and top with your pork sirloin steak.