What are the main ingredients in Herby Pork & Waldorf Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Herby Pork & Waldorf Salad?

Calories: 591, Carbs: 39 grams, Fat: grams, Protein: 48.2 grams, Sugar: 19.6 grams, Salt: 25 grams

How do I prepare Herby Pork & Waldorf Salad?

WELCOME TO THE WALDORF!: Serve up a generous helping of the creamy crunchy salad. Top with the herby pork slices and the roasted beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef! TO THE BEET: Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. TOASTY NUTS: Place a nonstick pan over a medium-high heat with the chopped walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. PERFECT PORK: Return the pan to a medium heat. Pat the pork fillets dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes. PARSLEY PARTY: Spread out the chopped parsley on a plate or shallow dish. Once the fillets have rested, roll the fillets through the chopped parsley until well coated. Slice and season. DRESSED TO IMPRESS: In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted walnuts. Toss until fully coated.

What should be prepared from my kitchen to make Herby Pork & Waldorf Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Herby Pork & Waldorf Salad

Name: Herby Pork & Waldorf Salad
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

A crunchy, creamy and completely delicious salad awaits you! It is packed with fresh green leaves, walnuts, creamy blue cheese and crisp thin apple wedges. It is coated in a lush coconut yoghurt & Dijon mustard dressing, and is topped with the most tender parsley-coated pork fillet slices you could ever imagine. Yum!

Herby Pork & Waldorf Salad

with beetroot & fresh parsley

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Beetroot
Blue Cheese
Coconut Yoghurt
Dijon Mustard
Fresh Parsley
Green Leaves
Lemon
Lemons
Pork Fillet
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

TO THE BEET
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY NUTS
Place a nonstick pan over a medium-high heat with the chopped walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PERFECT PORK
Return the pan to a medium heat. Pat the pork fillet dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes.
PARSLEY PARTY
Spread out the chopped parsley on a plate or shallow dish. Once the fillet has rested, roll the fillet through the chopped parsley until well coated. Slice and season.
DRESSED TO IMPRESS
In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted walnuts. Toss until fully coated.
WELCOME TO THE WALDORF!
Serve up a generous helping of the creamy crunchy salad. Top with the herby pork slices and the roasted beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef!

Beetroot - 200g
Walnuts - 10g
Pork Fillet - 150g
Fresh Parsley - 4g
Coconut Yoghurt - 30ml
Dijon Mustard - 10ml
Lemon - 1
Green Leaves - 20g
Apple - 1
Blue Cheese - 50g

Download the Recipe

Serves 2

TO THE BEET
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY NUTS
Place a nonstick pan over a medium-high heat with the chopped walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PERFECT PORK
Return the pan to a medium heat. Pat the pork fillets dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes.
PARSLEY PARTY
Spread out the chopped parsley on a plate or shallow dish. Once the fillets have rested, roll the fillets through the chopped parsley until well coated. Slice and season.
DRESSED TO IMPRESS
In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted walnuts. Toss until fully coated.
WELCOME TO THE WALDORF!
Serve up a generous helping of the creamy crunchy salad. Top with the herby pork slices and the roasted beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef!

Beetroot - 400g
Walnuts - 20g
Pork Fillet - 300g
Fresh Parsley - 8g
Coconut Yoghurt - 60ml
Dijon Mustard - 20ml
Lemon - 1
Green Leaves - 40g
Apple - 1
Blue Cheese - 100g

Download the Recipe

Serves 3

TO THE BEET
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY NUTS
Place a nonstick pan over a medium-high heat with the chopped walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PERFECT PORK
Return the pan to a medium heat. Pat the pork fillets dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 7-10 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes.
PARSLEY PARTY
Spread out the chopped parsley on a plate or shallow dish. Once the fillets have rested, roll the fillets through the chopped parsley until well coated. Slice and season.
DRESSED TO IMPRESS
In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted walnuts. Toss until fully coated.
WELCOME TO THE WALDORF!
Serve up a generous helping of the creamy crunchy salad. Top with the herby pork slices and the roasted beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef!

Beetroot - 600g
Walnuts - 30g
Pork Fillet - 450g
Fresh Parsley - 12g
Coconut Yoghurt - 85ml
Dijon Mustard - 30ml
Lemons - 2
Green Leaves - 60g
Apples - 2
Blue Cheese - 150g

Download the Recipe

Serves 4

TO THE BEET
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY NUTS
Place a nonstick pan over a medium-high heat with the chopped walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PERFECT PORK
Return the pan to a medium heat. Pat the pork fillets dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 7-10 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes.
PARSLEY PARTY
Spread out the chopped parsley on a plate or shallow dish. Once the fillets have rested, roll the fillets through the chopped parsley until well coated. Slice and season.
DRESSED TO IMPRESS
In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted walnuts. Toss until fully coated.
WELCOME TO THE WALDORF!
Serve up a generous helping of the creamy crunchy salad. Top with the herby pork slices and the roasted beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef!