Honey-Glazed Pork Steak & Halloumi
with Nectarine & Avocado Salad
Nothing pleases us more than new salad combinations and tonight's fun side salad is sure to please. First, sear up perfectly seasoned pork loin steaks. Second, toss sweet nectarine, refreshing cucumber, creamy avo and crunchy radish through a balsamic and olive oil dressing. Third, plate it all up and dig in!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Cucumber
300 g
Pork Loin Steaks
1
Nectarine
1 sachet
Seasoning Blend
2
Radish
1 packet
Halloumi
(Contains: Milk; )
1
Avocado
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Cooking Steps
• Thinly slice cucumber into half-moons. Thinly slice radish. Slice nectarine into thin wedges. • Slice avocado in half, scoop out flesh and roughly chop.Cut halloumi into 1cm-thick slices. • In a bowl, combine pork loin steaks, seasoning blend (see ingredients) and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Add the honey and turn to coat. Transfer to a plate, cover and rest for 5 minutes.
• In a large bowl, combine mixed salad leaves, cucumber, radish, nectarine, avocado and a drizzle of olive oil and vinegar. Season to taste with salt
and pepper.
• Slice pork. • Divide glazed pork steak, halloumi and nectarine and cucumber salad between plates. Spoon over any pork resting juices. Enjoy!
