Homestyle Pork Loin Steaks & Herby Mayo
with Honey Haloumi, Beetroot & Crouton Salad
There'll be no space left empty on your plate once you pile high this bountiful crouton salad. Doused with honey haloumi chunks and drizzled with only the best herby mayo, homestyle pork steaks have never tasted better!
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
beetroot
1
carrot
1 packet
haloumi
(Contains Milk;)
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
pork loin steaks
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks. • Cut carrot into bite-sized chunks. • In a medium bowl, add haloumi and cover with water to soak.
• Place beetroot and carrot on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, cut or tear bake-at-home ciabatta into bite-sized chunks. In a medium bowl, toss ciabatta with olive oil and a pinch of salt and pepper. • When veggies have 5 minutes remaining, add croutons to the tray and cook until golden.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• In a second medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks, then turn to coat.
• When veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until browned and cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate to rest.
TIP: Pork can be served slightly blushing pink in the centre.
• Drain haloumi and pat dry. Cut into bite-sized chunks. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Remove from heat. Add the honey and toss to coat.
• To the tray with the roasted veggies, add mixed salad leaves, haloumi and a drizzle of the vinegar. Gently toss to combine. • Slice pork. • Divide honey haloumi and crouton salad between plates. Top with homestyle pork. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!