Calories: 348 (1449kj)
An attempt at making a vegetarian version of roast pork with apples, note quite the same but still very yummy.
Process and time:
- Chop the zucchini and parsnip and place in an oven heated to 250 degrees Celsius for 30 minutes.
- Cut the apple and onion into wedges and place in the oven with the veg and cook for a further 15 minutes.
- Mix 1 tablespoon of Dijon mustard with 2 teaspoons of brown sugar. Coat each side of the Tender Fillets and brown in a medium frying pan then add to the oven and cook for another 10 minutes.
- Once everything has cooled arrange in bento box - 2 minutes.