• Trim baby broccoli and halve any thicker stalks lengthways. 
• Thinly slice zucchini into sticks. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby 
broccoli and zucchini, tossing, until tender, 5-6 minutes. Transfer to a large bowl 
and allow to cool slightly. 

• Meanwhile, thinly slice apple (see ingredients) into wedges. 
• Roughly chop walnuts. 
• In a small bowl, combine wholegrain mustard and the honey with a drizzle of 
olive oil and vinegar. Season to taste with salt and pepper and set aside. 
• Season pork loin steaks generously on both sides. 

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. 
• When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side 
(cook in batches if your pan is getting crowded). 
• Transfer to a plate, cover and rest for 5 minutes.  
HAVE A BBQ? Preheat BBQ to high heat. When BBQ is hot, grill pork loin steaks until 
charred and cooked through, 2-4 minutes each side. Transfer to a plate to rest for  
5 minutes.  

• To the bowl with cooled veggies, add apple, spinach & rocket mix and the 
mustard dressing. Toss to combine. 
• Slice pork (if preferred). 
• Divide seared pork and baby broccoli salad between plates. 
• Sprinkle walnuts over salad to serve. Enjoy!