Seared Pork & Orange-Pea Pod Salad
with Walnuts & Parmesan Cheese
- Walnut
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Let's sweeten up your average salad by throwing orange into the mix. With pea pods and walnuts for an added crunch, you'll have the perfect base for tender pork steaks. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Pea Pods
1
Orange
1 packet
Walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 packet
Pork Loin Steak
1 packet
Mixed Salad Leaves
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Trim and halve pea pods lengthways. • Peel and thinly slice orange into wedges. • Roughly chop walnuts. • Season pork loin steaks generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, in a medium bowl, combine pea pods, orange, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice pork. • Divide seared pork and orange-pea pod salad between plates. • Sprinkle walnuts and Parmesan cheese over salad to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the fresh, zesty orange in the salad, which paired beautifully with the tender pork and crunchy walnuts.
- Ease of prep: Customers found this dish quick and simple to prepare, perfect for busy weeknights.
- Suggestions: Some recommended adding a light dressing or sauce to enhance the flavour, while others enjoyed it with Dijon mustard.
- Leftovers: Several mentioned having plenty of salad left for lunch the next day, with the pork remaining tender.
- Portions: A few found the serving size small, particularly for the salad; some added extra sides like garlic rice.
