Heres a super-smart dish that keeps on giving — a delicious meal one night, with leftovers and a recipe for the next night.
- Preheat 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.
- Meanwhile, make salsa verde Combine hazelnuts, parsley, oil, vinegar and garlic in a bowl. Season with salt and pepper.
- Heat 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.
- Serve 8 of the pork steaks and three-quarters of the beans with potato wedges and salsa verde. Cover and refrigerate remaining pork and beans.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set