with Fetta Crumble
A light and bright salad is sometimes all you need, so let us present to you our garlicky pork salad packed with colour and texture. And, for a little bit of fun, we've added a tantalising depth of flavour with our creamy pesto dressing and fetta cubes. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the tomato in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Celery
1 packet
Garlic & herb seasoning
1 sachet
Pork loin steak
1 packet
Mixed salad leaves
1 packet
Creamy pesto dressing
1 packet
Vinegar
drizzle
Fetta Cubes
1 packet
• Cut cucumber into half-moons. • Roughly chop celery • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork strips and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a large bowl, combine cucumber, celery, mixed salad leaves, creamy pesto dressing and a drizzle of vinegar and olive oil. Season to taste.
• Divide creamy pesto salad between bowls and top with garlic-herb pork. • Crumble over fetta cubes to serve. Enjoy!
2213
kJ
Energy (kJ)
529
kcal
Calories
39.8
g
Fat
11.1
g
of which saturates
7.6
g
Carbohydrate
4
g
of which sugars
2.9
g
Dietary Fibre
34.7
g
Protein
1375
mg
Sodium
