Seared Pork & Asian Chilli Plum Salad
with Avocado & Crushed Peanuts- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Tonight, we're bringing the crunch and the tang with a flavour-packed pork salad! Perfectly seared pork loin steaks are served alongside a vibrant Asian-inspired salad. Get stuck into a mix of cabbage and leafy greens, carrot ribbons and sweet plum, all tossed in a zingy Asian chilli dressing. Finish it off with creamy avocado and crushed peanuts for a fresh and satisfying meal. This recipe is under 650kcal per serving.
Ingredients
300 g
Pork Loin Steaks
1
Carrot
1
Avocado
1
Plum
1 packet
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
Asian Chilli Dressing
(Contains: Soy; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
- 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).
- Transfer to a plate, cover and rest for 5 minutes.
- Meanwhile, using a vegetable peeler, peel carrot into ribbons.
- Slice avocado in half, scoop out flesh and roughly chop.
- Cut plum into 2cm wedges, carefully removing the stone.
- In a large bowl, combine mixed salad leaves, shredded cabbage mix, carrot, avocado, plum and Asian chilli dressing. Season to taste.
- Slice pork.
- Divide Asian chilli slaw between bowls. Top with seared pork. Garnish with crushed peanuts to serve. Enjoy!
