Garlicky Pork & Roast Veggie Salad with Dijon Yoghurt Dressing

Name: Garlicky Pork & Roast Veggie Salad with Dijon Yoghurt Dressing Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potatoes; 1 carrot; 1 zucchini; 1 tomato; 1 red onion; ½ lemon; 1 packet flaked almonds; 1 packet pork loin steaks; ½ sachet garlic & herb seasoning; 1 tub Dijon mustard; 1 tsp honey; 1 packet Greek-style yoghurt; 1 bag baby spinach leaves; 1 bag parsley

Lean Protein | Healthier Carbs | Packed with Veggies

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The classic combo of garlic and herb infuses these succulent pork loin steaks for a flavoursome result that comes together with minimal effort. Serve it with a generous side of veggies for a nutritionally balanced meal.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Almond

•Milk

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potatoes

carrot

zucchini

tomato

red onion

lemon

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

pork loin steaks

½ sachet

garlic & herb seasoning

1 tub

Dijon mustard

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 bag

baby spinach leaves

1 bag

parsley

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

per serving

Energy (kJ)2272 kJ

Fat13.7 g

of which saturates3.2 g

Carbohydrate48.8 g

of which sugars22.9 g

Protein48.7 g

Sodium483 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato, carrot (both unpeeled) and zucchini into 2cm chunks. Slice the tomato and red onion into 2cm wedges. Divide the veggies between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

While the veggies are roasting, zest the lemon (see ingredients) to get a good pinch then slice the lemon in half. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl. Rub both sides of the pork loin steaks with the garlic & herb seasoning (see ingredients) and transfer to a plate.

In a small bowl, combine the Dijon mustard, honey, a good squeeze of lemon juice and the Greek yoghurt. Season to taste and set aside.

TIP: Add more or less lemon juice to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.

TIP: If your pan is getting crowded, cook in batches for the best results!

In a large bowl, combine the roast veggies, baby spinach leaves, lemon zest and a drizzle of olive oil (if necessary). Season to taste.

Roughly chop the parsley leaves. Slice the seared pork. Divide the roast veggie salad between plates. Top with the pork. Drizzle over the Dijon yoghurt dressing and sprinkle with the flaked almonds and parsley. Serve with any remaining lemon wedges.