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.
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
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
Nutritional Values
Utensils
Instructions
• 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!