Warm pork fillet with parsnip, leek, carrot and halloumi

Babiche Martens

There's nothing more delicious than a piece of pork cooked in the oven with vegetables. This creates delicious flavours, and the smell of the pork cooking will have your guests longing to eat (plus it minimises the number of dishes). The halloumi adds a tasty, squeaky texture. Make sure you have your timing sorted so everything is warm and ready to be served together. I like to serve this with a rocket or spinach salad with just a squeeze of lemon juice and olive oil.

Ingredients

2	Parsnips
450 g	Baby carrots
2 Tbsp	Olive oil
2 tsp	Tuscan seasoning
1 fillet	Pork, seared in a frying pan (Main)
1	Leek, sliced thinly
200 g	Haloumi cheese
1	Lemon, freshly zested and juiced
2 Tbsp	Olive oil
¼ cup	Fresh parsley, chopped, to garnish

Directions

1. Preheat oven to 180C.
2. Peel and chop parsnips into even sizes. Place in an oven tray with carrots, mix through oil and Tuscan herbs. Place in oven for 10 minutes. Season and sear pork fillet then add to vegetables and continue to cook for 15 minutes until pork is just cooked. Remove to rest.
3. Cook leeks in boiling salted water and drain. Toss through vegetables.
4. Cut halloumi into half-centimetre slices. Fry in a hot pan for 30 seconds each side to brown, remove.
5. Slice pork on a diagonal into thin slices. Place vegetables, halloumi and pork on a platter. Sprinkle with lemon zest and a squeeze of lemon juice, drizzle with oil and scatter on the parsley.