HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAlmond Crusted Pork & Roast Veggie Salad
Almond-Crusted Pork & Roast Veggie Salad

Almond-Crusted Pork & Roast Veggie Salad

with Dijon Aioli Dressing

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You could sear some plain pork steaks for dinner...or you could press them in crushed roasted almonds before putting them in the pan. The result is a nutty, almost buttery crust that contrasts perfectly with the acidity of the dressing.

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

Harsh weather has impacted some veggies grown by our farmers. We've replaced capsicum with cherry tomatoes, and the zucchini may be a little smaller than usual. The quality and freshness is still the same, and the recipe will be just as delicious!

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 hellofresh.com.au/foodinfo 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





1 punnet

cherry tomatoes


brown onion

1 sachet

chicken-style stock powder

1 packet

garlic aioli


1 packet

roasted almonds

(ContainsTree NutsMay be present 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 Fibre12.6 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. Slice the carrot and zucchini into thick rounds. Halve the cherry tomatoes. Cut the brown 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 your oven tray is crowded, divide the veggies 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, then 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 crushed almonds and a drizzle of olive oil. Add the pork loin steaks. Season, then turn and press 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 medium bowl, combine the roasted veggies and spinach & rocket mix. Gently toss to coat, then season to tase.

TIP: Toss the salad 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, spooning over any resting juices. Drizzle with the Dijon aioli dressing to serve.