By Jillian Adamson
MC - Hasselback courgette tomato bake with pork ribeye
Hasselback isn’t just for potatoes! This version, featuring courgettes rubbed with fragrant basil pesto, is simple and looks impressive. It’s the perfect side to our free-range British pork steaks, seared ‘til golden and juicy.
Cook time: 30 mins
Allergens: Nuts
Cuisine: Mediterranean
Key ingredient: Tender British free-range pork
Calories: 618.17
Protein: 41.94g
Carbs: 37.58g
Fat: 33.13g
Updated at: Thu, 17 Aug 2023 14:03:28 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories515.1 kcal (26%)
Total Fat23.9 g (34%)
Carbs40.3 g (15%)
Sugars4.9 g (5%)
Protein35.1 g (70%)
Sodium495.2 mg (25%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 240C / fan 220C / gas mark 8.
Step 2
Peel the garlic and thinly slice. Heat a medium-sized pan with 1 tsp oil on a medium heat. Add the garlic to cook for a few seconds, then add the passata; rinse out the carton with 50ml water and add to the pan. Season with sea salt and black pepper, bring to the boil and transfer to an ovenproof dish. Wipe the pan clean for later.
Step 3
Make the hasselbacks. Cut slits in the courgettes 3mm apart, making sure not to cut all the way through. Place in the dish with the tomato sauce. Rub the pesto over the courgettes and sprinkle over the capers. Cover with foil and roast in the oven for 10 mins; remove the foil and roast for a further 10 mins uncovered. Add the flaked almonds for the last 3 mins of cooking.
Step 4
Boil a kettle. Rinse the quinoa, then place in a saucepan with 250ml boiling water and a pinch of sea salt. Bring to the boil and allow to boil for 3 mins before turning the heat down to low. Place a lid on the pan and allow to steam for 10 mins, until cooked (the water should be absorbed).
Step 5
Meanwhile, remove the stalks from the kale and roughly chop the leaves. Season the steaks on both sides with sea salt and black pepper.
Step 6
Reheat the clean pan with 1 tsp oil on a medium-high heat. Sear the pork steaks on both sides for 3-4 mins, until golden and cooked through, then transfer to a plate and allow to rest. Use the same pan to sauté the kale; add a splash of water and cover with a lid if needed. Mix the kale through the quinoa.
Step 7
To serve, place the tomato sauce and courgettes onto warm plates. Serve with the quinoa and the pork ribeyes.
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