Pork, Apple and Blue Cheese Salad with Soy Roasted Seeds

8071

4Serves

EasyDifficulty

20 MINSPreparation

15 MINSCooking

Sweet crisp apple, roasted pork fillet and blue cheese, paired with (extremely more-ish) soy roasted seeds makes a deliciously textural salad that is a meal in itself.

Ingredients

1/4 cup soy sauce
1 1/2 tablespoons pepitas
1 1/2 tablespoons sunflower seeds
1 x 350g pork fillet, trimmed
1/2 teaspoon smoked paprika
olive oil spray
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper, to taste
1/4 teaspoon caster sugar or honey
1 red apple (royal gala or pink lady), thinly sliced
200g green oak leaf or baby cos lettuce leaves
150g mild blue cheese, thinly sliced

Method

  1. Bring soy sauce to the boil in a saucepan, then add seeds. Remove from heat and stand for 10 minutes. Drain seeds and scatter on a baking paper lined oven tray. Roast at 180°C for 5-6 minutes until lightly toasted and cool to room temperature.
  2. Dust pork fillet with smoked paprika and spray liberally with oil. Heat a frypan over medium heat and brown pork on all sides, transfer to baking paper lined tray and roast at 200°C for 10-12 minutes or until done to your liking. Rest for 15 minutes, before slicing.
  3. Whisk oil, vinegar, seasonings and sugar together until combined.
  4. Toss half the dressing through the apples and lettuce and arrange on a serving platter. Arrange pork and blue cheese on top, drizzle with remaining dressing and sprinkle with seeds.
Handy Tips

Tip: Soy roasted seeds can be made up to 1 week ahead and stored in an airtight container.

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Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0