Greek-Style Pork & Zingy Feta Salad
with Cherry Tomatoes & Creamy Pesto Dressing
Fresh, zesty, and full of flavour! Juicy pork flavoured with fragrant oregano is perfectly cooked and paired with a refreshing feta salad, bursting with juicy cherry tomatoes, crunchy cucumber and zingy lemon. Topped with a drizzle of creamy pesto dressing, it’s a bright and vibrant meal that’ll have you craving more!
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Tenderised Pork Fillet
1 sachet
Dried oregano
1 packet
Cherry Tomatoes
1
Cucumber
1
Lemon
1 packet
spinach & rocket mix
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 packet
Parsley
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). • Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine tenderised pork fillet, dried oregano, a drizzle of olive oil and a generous pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes.
• Transfer pork to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. • Cover with foil. Set aside to rest for 10 minutes.
• While pork is resting, halve cherry tomatoes. Thinly slice cucumber into rounds. Slice lemon into wedges. • To a large bowl, add spinach & rocket mix, cherry tomatoes, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. • Crumble in cow’s milk feta (see ingredients) and toss to combine. Season to taste.
• Slice pork. • Divide zingy feta salad between bowls. Top with Greek-style pork fillet. • Drizzle with creamy pesto dressing and tear over parsley to garnish. • Serve with any remaining lemon wedges. Enjoy!