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Garlicky Pork & Roast Veggie Salad with Dijon Yoghurt Dressing

Garlicky Pork & Roast Veggie Salad with Dijon Yoghurt Dressing

Lean Protein | Healthier Carbs | Packed with Veggies

Balanced
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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:Calorie SmartNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsSulphitesMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

potatoes

1

carrot

1

zucchini

1

tomato

1

red onion

½

lemon

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 packet

pork loin steaks

½ sachet

garlic & herb seasoning

1 tub

Dijon mustard

(ContainsSulphites)

1 packet

Greek yoghurt

(ContainsMilk)

1 bag

baby spinach leaves

1 bag

parsley

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

While the veggies are roasting, zest the lemon (see ingredients list) 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 list) and set aside on a plate.

3

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.

4

When the roast veggies have 10 minutes remaining, 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!

5

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

6

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.