Double Balsamic-Glazed Pork & Cucumber Salad
with Tomato & Herby Mayonnaise- Sulphites
- Eggs
- Soy
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
Get ready to savour the sweet and tangy goodness of tonight’s spectacular salad. A fresh, crisp salad is topped with balsamic-glazed pork, perfectly caramelised and juicy! Don’t forget the drizzle of herby mayo—it’s the creamy finishing touch that ties this delicious meal together! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
cucumber
1
radish
1
tomato
2 packet
pork loin steaks
1 sachet
Classic Roast Seasoning
1 packet
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Slice cucumber into half-moons. Thinly slice radish. Cut tomato into thin wedges. • In a large bowl, combine pork loin steak, Aussie spice blend and a drizzle of olive oil.
• 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). • Remove pan from heat, add balsamic glaze and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.
• In a medium bowl, combine mixed salad leaves, cucumber, radish, tomato, a drizzle of vinegar and olive oil.
• Slice pork. • Divide cucumber salad between bowls. • Top with balsamic-glazed pork. • Drizzle over dill & parsley mayonnaise. Enjoy!
