Mustard Pork & Roast Veggie Salad
with Creamy Pesto Dressing & Flaked Almonds
- Eggs
- Milk
- Walnut
- Almond
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Brazil nut
- Hazelnut
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
We love the texture and tang of wholegrain mustard, and so do tonight's pork strips. Add a touch of honey to mellow out the mustard's acidity and you have a stellar salad topper. Finish the dish with our creamy basil pesto, plus a sprinkle of flaked almonds for crunch. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1
Capsicum
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Cashew, Macadamia, Brazil nut, Hazelnut, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
250 g
Pork Strips
1
Potato
1 packet
Wholegrain Mustard
1
Carrot
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into half-moons. • Cut beetroot into small chunks. • Cut potato and capsicum into bite-sized chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to combine. • Roast until tender, 25-30 minutes. • Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are cooling, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork strips, in batches, until golden, 2-3 minutes. • Transfer to a bowl.
• Remove pan from heat, then add the honey and wholegrain mustard. • Toss to combine and coat the pork. Season to taste.
• To the roast veggie tray, add baby spinach leaves and a drizzle of the white wine vinegar. • Toss to combine.
• Divide roast veggie salad between plates. Top with mustard pork. • Drizzle with creamy pesto dressing and sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of mustard pork and roast veggies, with the creamy pesto dressing adding a delicious touch.
- Ease of prep: Some found the veggie roasting time needed to be extended for better results, particularly for items like zucchini.
- Suggestions: Consider using pork fillet instead of strips for more tender meat. Adjust vegetable quantities to personal preference.
- Portions: Several customers mentioned the pork portion was quite small; increasing the amount could improve satisfaction.
