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Pork primavera salad
Pork primavera salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try this nutritious and creamy protein-packed dish to start your week off right.
Ingredients:
  • 400g pork fillet
  • Olive oil spray
  • 150g (1 cup) frozen broad beans
  • 230g (1 1/2 cups) frozen baby peas
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 160g snow peas, trimmed
  • 35g (1/3 cup) finely grated parmesan
  • 80ml (1/3 cup) light cream
  • 2 tsp finely grated orange rind
  • 2-63.00 gm fresh orange juice
  • 11.80 gm Dijon mustard
  • 1 garlic clove, crushed
Instructions:
  • Heat a chargrill on medium heat. Spray the pork with olive oil cooking spray and season with salt and pepper. Grill for 5-6 minutes on each side for medium doneness. Remove from grill, cover with foil, and let it rest for 5 minutes before thinly slicing.
  • Simmer broad beans, peas, and asparagus in boiling water until they turn vibrant green and are tender crisp, about 1-2 minutes. Immediately transfer to a bowl of iced water for 2-3 minutes to refresh. Drain, then peel the broad beans.
  • In a big bowl, toss together the pork, broad beans, peas, asparagus, snow peas, and parmesan.
  • In a jug, combine cream, orange rind, orange juice, mustard, and garlic. Season with salt and pepper. Divide the salad onto plates and drizzle with the dressing before serving.

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