We're in our light and bright era so only a salad will do! This deluxe salad comes brimming with crunchy pea pods, juicy corn and a zesty sweet chilli dressing that will make your tastebuds sing. With some Thai pork and a homemade soy mayo to serve, you'll be humming, scooping and shovelling this one down your gob!
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.
1
Pea Pods
1
Garlic
1
Lemon
1
Satay Seasoning
1
Pork Loin Steak
1
Mayonnaise
(Contains Egg;)
1
Sweet Chilli Sauce
1
Deluxe Salad Mix
1
Mixed Salad Leaves
1
olive oil
• Trim and halve pea pods lengthways. Finely chop garlic. Slice lemon into wedges. • In a medium bowl, combine satay seasoning and a drizzle of olive oil. Add pork loin steak, turning to coat. • In a small bowl, combine mayonnaise and the low sodium soy sauce.
• 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.
• While pork is resting, in a small heatproof bowl, microwave the garlic and a drizzle of olive oil until fragrant, 30 seconds. • In a large bowl, combine garlic oil, sweet chilli sauce, a good squeeze of lemon juice and a pinch of salt and pepper. • To bowl with dressing, add pea pods, deluxe salad mix and mixed salad leaves, tossing to coat. Season to taste.
• Thinly slice pork. • Divide rainbow pea pod salad between bowls. Top with Thai pork steak. Drizzle over soy mayo. • Serve with any remaining lemon wedges. Enjoy!