Easy-Prep Mustard Pork & Veggie Salad with Creamy Pesto Dressing & Flaked Almonds
We love the texture and tang of wholegrain mustard, and so do tonight's pork strips. Add a touch of honey to mellow out the mustard's acidity and you have a stellar salad topper. Finish the dish with our creamy basil pesto, plus a sprinkle of flaked almonds for crunch.
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 sachet garlic & herb seasoning
- 1 packet pork strips
- 1 tsp honey
- 1 packet wholegrain mustard
- 1 bag baby spinach leaves
- white wine vinegar
- 1 packet creamy pesto dressing
- 1 packet flaked almonds
- 1 bag sweet potato, carrot & zucchini mix
- olive oil
- 1 sachet garlic & herb seasoning
- 1 packet pork strips
- 2 tsp honey
- 2 packets wholegrain mustard
- 1 bag baby spinach leaves
- white wine vinegar
- 1 packet creamy pesto dressing
- 1 packet flaked almonds
- 1 bag sweet potato, carrot & zucchini mix
Instructions
- • Preheat oven to 240°C/220°C fan-forced.
• Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to combine.
• Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays. - • While roast veggies are cooling, heat a large frying pan over high heat with a drizzle of olive oil.
• Cook pork strips in batches, tossing, until golden, 2-3 minutes.
• Remove pan from heat, then add the honey and wholegrain mustard.
• Toss to combine and coat the pork. Season to taste. - • To the tray with the roast veggies, add baby spinach leaves and a drizzle of white wine vinegar.
• Toss to combine. - • Divide roast veggie salad between plates. Top with mustard pork.
• Drizzle with creamy pesto dressing and sprinkle with flaked almonds to serve. Enjoy!