Garlicky Pork & Roast Veggie Salad with Dijon Yoghurt Dressing
Lean Protein | Healthier Carbs | Packed with Veggies
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.
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Ingredients
2
potatoes
1
carrot
1
zucchini
1
tomato
1
red onion
½
lemon
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, 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
Instructions
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.
