Mustard Pork & Roast Veggie Salad
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Mustard Pork & Roast Veggie Salad

Mustard Pork & Roast Veggie Salad

with Creamy Pesto Dressing & Flaked Almonds

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.

Tags:
Under 650kcal
Under 40g carbs
Allergens:
Milk
Egg
Walnut
Almond

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

beetroot

1

potato

1

capsicum

1 sachet

garlic & herb seasoning

2 packet

pork strips

1 packet

wholegrain mustard

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

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

1 tsp

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2331 kJ
Fat29.4 g
of which saturates4 g
Carbohydrate37.4 g
of which sugars23.9 g
Dietary Fibre14.4 g
Protein34.9 g
Sodium1373 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Remove pan from heat, then add the honey and wholegrain mustard. • Toss to combine and coat the pork. Season to taste.

5
5

• To the roast veggie tray, add baby spinach leaves and a drizzle of the white wine vinegar. • Toss to combine.

6
6

• Divide roast veggie salad between plates. Top with mustard pork. • Drizzle with creamy pesto dressing and sprinkle with flaked almonds to serve. Enjoy!