Almond-Crusted Pork & Roast Veggie Salad

Almond-Crusted Pork & Roast Veggie Salad

with Dijon Aioli Dressing

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Almond-crusted pork steaks are the star of this meal, with bright roasted veggies adding some welcome freshness to your table. Enjoy this new low-carb plate of deliciousness!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 650kcalUnder 30g carbsNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:EggTree NutsSulphites

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount








red onion

1 sachet

chicken-style stock powder

1 packet

garlic aioli


1 packet

roasted almonds

(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)

1 packet

pork loin steaks

1 bag

spinach & rocket mix

½ packet

Dijon mustard


Not included in your delivery

olive oil

1 tsp


1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2465 kJ
Fat33.7 g
of which saturates3.4 g
Carbohydrate22.3 g
of which sugars20.4 g
Dietary Fibre17.5 g
Protein45.2 g
Sodium715 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the carrot and zucchini into rounds. Thinly slice the capsicum. Cut the red onion into thick wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the chicken-style stock powder and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If the veggies don't fit in a single layer, divide them between two trays!


While the veggies are roasting, combine the garlic aioli, honey, white wine vinegar and Dijon mustard (see ingredients) in a small bowl. Add a splash of water and a drizzle of olive oil. Stir to combine. Season to taste.


Crush the roasted almonds in their sachet using a rolling pin or with a pestle and mortar, until they resemble fine crumbs. In a medium bowl, combine the pork loin steaks, crushed almonds and a drizzle of olive oil. Season, then turn and press the pork to coat.


Heat a drizzle of olive oil in a large frying pan over a medium heat. Cook the pork steaks until cooked through, 4-6 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: Pork can be served slightly blushing pink in the centre.


In a bowl, combine the roasted veggies and spinach & rocket mix. Season and toss.

TIP: Combine everything on the veggie tray instead to save on washing up!


Slice the almond-crusted pork. Divide the roast veggie salad between plates. Top with the pork (plus any resting juices!). Serve drizzled with Dijon aioli dressing.