with Fetta, Walnuts & Parmesan Cheese
Let's sweeten up your average salad by throwing orange into the mix. With pea pods and walnuts for an added crunch, you'll have the perfect base for tender pork steaks. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Pea Pods
1 packet
Orange
1
Walnuts
1 packet
Pork loin steak
1 packet
Mixed salad leaves
1 packet
Balsamic vinegar
drizzle
Fetta Cubes
1 packet
Parmesan cheese
1 packet
• Trim and halve pea pods lengthways. Peel and thinly slice orange into wedges. Roughly chop walnuts. • Season pork loin steak generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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.
• In a medium bowl, combine pea pods, orange, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice pork. • Divide seared pork steak and orange pea pod salad between plates. • Sprinkle over walnuts and Parmesan cheese over salad. Crumble over fetta to serve. Enjoy!
2267
kJ
Energy (kJ)
541
kcal
Calories
37.4
g
Fat
13.5
g
of which saturates
17.5
g
Carbohydrate
15.1
g
of which sugars
6.2
g
Dietary Fibre
47.7
g
Protein
1069
mg
Sodium
with Sriracha Sesame Dressing & Peanuts
with Sriracha Sesame Dressing & Peanuts
