A healthy take on a traditional roast dinner that maximizes nutrition as well as flavour.
SERVES 2
Ingredients
4 small potatoes (320g/11oz in total), skin-on, pricked
1/2 small cauliflower, broken into florets
1 tbsp rapeseed oil, plus extra for pork
2 lean pork loin steaks (170g/6oz each), rubbed with oil and freshly ground black pepper
2 soft eating apples, peeled and roughly chopped
2 carrots, diced
160g (53/4oz) shredded kale
1 tbsp reduced-salt gravy granules
1 Preheat the oven to 180°C (350°F/Gas 4). Coat the potatoes and cauliflower with oil; roast the potatoes for 50 minutes and the cauliflower for 35 minutes.
2 Pan fry the pork for 2 minutes each side. Transfer to the oven and roast for 15 minutes; rest for 5 minutes.
3 Microwave the chopped apple, partly covered, for 3–4 minutes. Mash with a fork and set aside.
4 Steam the carrots for 10 minutes and the kale for just 3 minutes. Dissolve the gravy granules in 100ml (3fl oz) boiling water. Serve the pork with the roasted and steamed vegetables and the apple sauce on the side.
NUTRITION PER SERVING Calories 592 Total fat 18.8g Saturated fat 4g Carbohydrates 61.6g Dietary fibre 14.9g Sugars 26.5g Protein 47.8g Salt 1g