Prep 15 mins
Cooking 45 mins
Serves 1

A warm, hearty roast that will leave you feeling well nourished and more than satisfied...


  • Thyme
  • 75g green beans
  • Sage
  • 1 apple
  • 2 gem squash
  • 10 ml Cape Herb & Spice MEDITERRANEAN ROAST
  • 150g pork fillet
  • salt and pepper to taste
  • olive oil
  • cooking oil
  • tinfoil


STEP 1: Preheat the oven to 220°C. Ready a tinfoil-lined baking tray. Bring a pot (that has a lid) of salted water to boil that is big enough to fit your gem squashes.

STEP 2: Prep your ingredients...halve the gem squashes and finely chop the thyme (discard the thicker stalks). Pick the sage leaves and trim the ends off the green beans. Core and wedge the apple.

STEP 3: When the water is boiling, place the gem squash halves into the pot to simmer until soft when pierced, 8-10 minutes. Pop on the lid. Drain on completion (be water-wise).

STEP 4: Heat a knob of butter and a drizzle of cooking oil in a non-stick pan over medium-high heat. When hot, add the apple wedges and cook them until golden on both sides, turning them as they colour. This should take about 6-8 minutes in total. Place the trimmed green beans in a bowl, drizzle with olive oil and season with salt and pepper. When the apple wedges are ready, remove them from the heat and place them in a pile on the one side of your baking tray. Season them with salt and pepper. Place the green beans on the other side of your baking tray. Sprinkle the thyme over the apples and beans. 

STEP 5: Return that pan over a medium-high heat with a drizzle of cooking oil. Remove the pork from its’ packaging and evenly sprinkle over the Cape Herb & Spice Mediterranean Rub Seasoning and some salt. Use the moisture of the meat to mop up the spices. When the pan is hot, add the pork and seal all sides until golden all over, shifting it as it colours, about 5-7 minutes. Then place the pork on top of the apple wedges and season it well with salt. Place the tray into the oven until the pork is cooked through, the apples have softened and the green beans are cooked, but still crunchy, about 6-8 minutes. Let your pork fillet rest for 5 minutes before slicing, and continue cooking the beans and apple if necessary.

STEP 6: Return the pan (wiped down if necessary) over a medium high heat with 15g butter. Let it melt. Add the sage leaves and cook them for 2-5 minutes until crispy. Remove the pan from the heat. In the meantime, scoop out the seeds from your gem squash halves. Place a crispy sage leaf in each gem squash half and pour in some browned butter. Season them with salt. If you would like to, you can reheat your gem squash halves in the oven, while your pork is resting.

STEP 7: Plate up your tasty creations and get stuck in. Bravo chef!

Healthnut | Low carb | Carey Erasmus 

Recipe concept & photography by UCOOK.