Name: Apple, quinoa & lentil salad with maple pork
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 2 small red apples, cut into thin wedges; 1 large red onion, cut into thin wedges; 9.20 gm extra virgin olive oil; 42.00 gm lemon juice; 27.00 gm maple syrup; 20.00 gm water; 1⁄4 tsp dried chilli flakes; 450g pork fillet; 100g (1/2 cup) quinoa, rinsed; 185ml (3/4 cup) water; 400g can brown lentils, rinsed, drained; 125.00 ml parsley leaves, coarsely chopped; 125.00 ml fresh mint leaves, coarsely chopped; 2 celery sticks, cut into matchsticks; Baby herbs, to serve; Lemon wedges, to serve

Apple, quinoa & lentil salad with maple pork

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Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

Satisfying autumn salad with lean ingredients, low in calories, fat, and gluten.

Ingredients:

2 small red apples, cut into thin wedges
1 large red onion, cut into thin wedges
9.20 gm extra virgin olive oil
42.00 gm lemon juice
27.00 gm maple syrup
20.00 gm water
1⁄4 tsp dried chilli flakes
450g pork fillet
100g (1/2 cup) quinoa, rinsed
185ml (3/4 cup) water
400g can brown lentils, rinsed, drained
125.00 ml parsley leaves, coarsely chopped
125.00 ml fresh mint leaves, coarsely chopped
2 celery sticks, cut into matchsticks
Baby herbs, to serve
Lemon wedges, to serve

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Line a baking tray with parchment paper. Arrange apple and onion on the tray, drizzle with oil, season, and toss well to combine. Roast for 20 minutes until golden and tender.
In a bowl, mix together half of the lemon juice, syrup, water, and chilli. Heat a non-stick oven-proof frying pan over medium-high heat. Spray pork with olive oil, season, and cook for 5 minutes until browned. Remove from heat and pour over the lemon juice mixture. Roast for 10-12 minutes until cooked through. Let the pork rest on a plate for 5 minutes, then slice. Allow the pan juices to stand for 5 minutes to thicken.
In a small saucepan over medium heat, bring quinoa and water to a boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes until water is absorbed and quinoa is tender.
In a bowl, mix together quinoa, apple mixture, lentils, parsley, mint, celery, and remaining lemon juice. Season to taste. Divide the mixture among plates and top with pork and pan juices. Sprinkle with an extra touch of herbs and serve with lemon wedges. Enjoy!

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