Italian Pork with Mushroom Tomato Sauce and Courgetti

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Prepare sauce ingredients.
2. Heat oil in medium pot on medium heat. Cook onion, garlic and mushrooms with a pinch of salt for 4-5 minutes, stirring often, until softened. Add first measure of Italian spice mix and tomato paste and continue to cook for 1-2 minutes, stirring often, until tomato paste has cooked out.
3. Add all remaining mushroom tomato sauce ingredients. Bring to a simmer and reduce heat to low. Simmer for 6-8 minutes, until sauce has thickened. Season and set aside, covered, to keep warm.
4. Cut broccoli into small florets and dice stalk 1cm and peel courgette and carrot into ribbons. Set aside.
5. Heat a medium, dry fry-pan on medium-high heat. Add pine nuts to pan and cook for 1-2 minutes, stirring often, until toasted. Set pine nuts aside and keep pan on heat.
6. Heat oil in fry-pan. Pat pork dry, rub with second measure of Italian spice mix and season well. Cook for about 3 minutes each side (depending on thickness), or until just cooked through. Alternatively, cook on BBQ. Set aside to rest, covered, for 3-4 minutes before slicing thickly against the grain. Pour any resting juices into mushroom tomato sauce.
7. Cook broccoli in pot of boiling water for about 2 minutes, until just tender. Add courgette and carrot, stir, and immediately drain well. Toss with a drizzle of oil and season.
8. To serve, share veggies between bowls. Top with Italian pork and spoon over mushroom tomato sauce. Sprinkle with pine nuts and basil leaves. Crumble over feta cheese (if using).