Mustard Pork & Roast Veggie Salad
with Creamy Pesto Dressing & Flaked Almonds
We love the texture and tang of wholegrain mustard, and so do tonight's pork strips. Add a touch of honey to mellow out the mustard's acidity and you have a stellar salad topper. Finish the dish with our creamy basil pesto, plus a sprinkle of flaked almonds for crunch.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
carrot
1
beetroot
1
potato
1
capsicum
1 sachet
garlic & herb seasoning
1 packet
pork strips
1 packet
wholegrain mustard
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into half-moons. • Cut beetroot into small chunks. • Cut potato and capsicum into bite-sized chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to combine. • Roast until tender, 25-30 minutes. • Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• While the roast veggies are cooling, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork strips, in batches, until golden, 2-3 minutes. • Transfer to a bowl.
• Remove pan from heat, then add the honey and wholegrain mustard. • Toss to combine and coat the pork. Season to taste.
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Toss to combine.
• Divide roast veggie salad between plates. Top with mustard pork. • Drizzle with creamy pesto dressing and sprinkle with flaked almonds to serve. Enjoy!