Ingredients

1 tbsp safflower oil, (or olive oil)
3 cloves garlic, crushed
1 tbsp fresh rosemary, finely chopped
500g pork fillet, excess fat trimmed
4 cup fresh rocket leaves
1/4 cup fat free dressing

Method

Preheat oven to 220ºC

Combine the oil, garlic and rosemary in a bowl.  Season well with salt and pepper.  Spread the mixture over the pork, covering the entire surface.  Wrap the fillet in plastic wrap and refrigerate for at least 1 hour, or overnight.

Remove the plastic wrap and place the pork in a shallow roasting pan lined with baking paper.  Bake the pork in the preheated oven for 20 minutes, or until the juices are slightly pink when tested with a skewer.  Remove from oven, cover loosely with foil and set aside to rest for 10 minutes before slicing.

Toss the rocket with the dressing and serve with the sliced pork.

Notes

You can turn this salad into something more dynamic by adding wedges of fresh figs, some pieces of soft goats cheese and a few chopped pecan nuts.

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Ingredients

 6 clove garlic, (whole and unpeeled)
 285 g spring onions, ends trimmed, peeled
 1 spray Gold 'n' Canola Canola oil spray
 950 g potato, peeled, chopped
 5 whole stock cube, (vegetable), dissolved in 5 cups hot water
 2 tsp fresh parsley, chopped

Method

Preheat oven to 200°C.

Place garlic cloves on a large square of foil. Add 2 tsp of water and season with salt and pepper. Fold to make a parcel. Place on a baking tray and roast in oven for 10-15 minutes or until cloves are soft.

Meanwhile, set aside 2 spring onions and slice remaining. Heat a large saucepan over medium heat. Spray with oil. Add onions and cook, stirring for 5 minutes, or until soft. Add potatoes and vegetable stock and bring to the boil. Reduce heat to low and simmer. Squeeze pulp from roast garlic and add to saucepan. Cook for a further 15 minutes or until potatoes are tender.

Puree mixture with a hand blender or in a food processor until smooth. Return soup to saucepan, and heat over low heat. Taste to season with salt and pepper. Reheat until hot.

Slice remaining onions. Heat a non-stick frying pan over medium-high heat. Spray with oil. Add onions and cook, stirring until coloured. Transfer to a bowl to cool slightly. Sprinkle on top of soup along with parsley sprigs.

Notes

This soup with store in an airtight container in the fridge for 3-4 days. It is suitable to freeze for up to 3 months.