Easy Garlic-Herb Pork & Creamy Pesto Salad
with Fetta & Toasted Almonds
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.
The quantities provided above are averages only.
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.
Ingredients
1
Tomato
1 packet
celery
1 sachet
garlic & herb seasoning
1 packet
pork loin steaks
1 packet
mixed salad leaves
1 packet
creamy pesto dressing
(Contains: Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Roughly chop tomato and 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 tomato, 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 and garnish with flaked almonds to serve. Enjoy!