Treat your loved ones to a salad that ticks all the boxes, Chef. Taste, nutrition, hassle-free, filling, and flavourful! Bulgur wheat is tossed with a medley of lightly charred onion & baby tomatoes, delicate dill, fresh greens and coated in a mouthwatering honey-mustard dressing infused with zesty lemon juice. Served with juicy slices of pork fillet coated in oregano.
Pork Fillet & Bulgur Salad
Pork Fillet & Bulgur Salad
with salad leaves & charred baby tomatoes
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Bulgur Wheat
- Dried Oregano
- Fresh Chilli
- Fresh Chillies
- Fresh Dill
- Onion
- Onions
- Pork Fillet
- Salad Leaves
- Tangy Mustard Dressing
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
CHARRED VEGGIES
Place a pan over medium heat and lightly spray the tomatoes and the Onion with cooking spray. When hot, fry the tomatoes and the onion until lightly charred, 5-6 minutes (shifting occasionally). In the final 30-60 seconds, mix in the chilli (to taste). Remove from the pan and season.
Pork
Return the pan to medium heat. Pat the Pork dry with paper towel and cut into bite-sized pieces. Lightly spray with cooking spray, coat with the oregano and seasoning. When hot, sear the pork until browned and cooked through, 3-5 minutes (shifting occasionally). Remove from the pan.
JUST BEFORE SERVING
In a salad bowl, combine the bulgur wheat, the charred veggies, ½ of the dill, the salad leaves, the Pork, and the tangy mustard dressing.
SALAD TIME
Bowl up the loaded salad and garnish with the remaining dill. Finish with a crack of black pepper and well done, Chef!
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
CHARRED VEGGIES
Place a pan over medium heat and lightly spray the tomatoes and the Onion with cooking spray. When hot, fry the tomatoes and the onion until lightly charred, 5-6 minutes (shifting occasionally). In the final 30-60 seconds, mix in the chilli (to taste). Remove from the pan and season.
Pork
Return the pan to medium heat. Pat the Pork dry with paper towel and cut into bite-sized pieces. Lightly spray with cooking spray, coat with the oregano and seasoning. When hot, sear the pork until browned and cooked through, 3-5 minutes (shifting occasionally). Remove from the pan.
JUST BEFORE SERVING
In a salad bowl, combine the bulgur wheat, the charred veggies, ½ of the dill, the salad leaves, the Pork, and the tangy mustard dressing.
SALAD TIME
Bowl up the loaded salad and garnish with the remaining dill. Finish with a crack of black pepper and well done, Chef!
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
CHARRED VEGGIES
Place a pan over medium heat and lightly spray the tomatoes and the Onions with cooking spray. When hot, fry the tomatoes and the onions until lightly charred, 6-8 minutes (shifting occasionally). In the final 30-60 seconds, mix in the chilli (to taste). Remove from the pan and season.
Pork
Return the pan to medium heat. Pat the Pork dry with paper towel and cut into bite-sized pieces. Lightly spray with cooking spray, coat with the oregano and seasoning. When hot, sear the pork until browned and cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
JUST BEFORE SERVING
In a salad bowl, combine the bulgur wheat, the charred veggies, ½ of the dill, the salad leaves, the Pork, and the tangy mustard dressing.
SALAD TIME
Bowl up the loaded salad and garnish with the remaining dill. Finish with a crack of black pepper and well done, Chef!
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
CHARRED VEGGIES
Place a pan over medium heat and lightly spray the tomatoes and the Onions with cooking spray. When hot, fry the tomatoes and the onions until lightly charred, 6-8 minutes (shifting occasionally). In the final 30-60 seconds, mix in the chilli (to taste). Remove from the pan and season.
Pork
Return the pan to medium heat. Pat the Pork dry with paper towel and cut into bite-sized pieces. Lightly spray with cooking spray, coat with the oregano and seasoning. When hot, sear the pork until browned and cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
JUST BEFORE SERVING
In a salad bowl, combine the bulgur wheat, the charred veggies, ½ of the dill, the salad leaves, the Pork, and the tangy mustard dressing.
SALAD TIME
Bowl up the loaded salad and garnish with the remaining dill. Finish with a crack of black pepper and well done, Chef!
Frequently Asked Questions
What is the preparation time for Pork Fillet & Bulgur Salad?
The preparation time for Pork Fillet & Bulgur Salad with salad leaves & charred baby tomatoes is between 20 and 35 minutes.
What is the total time required to make Pork Fillet & Bulgur Salad with salad leaves & charred baby tomatoes?
The total time required to make Pork Fillet & Bulgur Salad with salad leaves & charred baby tomatoes is between 35 and 50 minutes.
How many servings does Pork Fillet & Bulgur Salad provide?
4 servings
What are the main ingredients in Pork Fillet & Bulgur Salad?
Baby Tomatoes, Bulgur Wheat, Dried Oregano, Fresh Chilli, Fresh Chillies, Fresh Dill, Onion, Onions, Pork Fillet, Salad Leaves, Tangy Mustard Dressing
What is the nutritional information of Pork Fillet & Bulgur Salad?
Calories: 487, Carbs: 56 grams, Fat: grams, Protein: 42.6 grams, Sugar: 10 grams, Salt: 187.8 grams
How do I prepare Pork Fillet & Bulgur Salad?
SALAD TIME: Bowl up the loaded salad and garnish with the remaining dill. Finish with a crack of black pepper and well done, Chef! JUST BEFORE SERVING: In a salad bowl, combine the bulgur wheat, the charred veggies, ½ of the dill, the salad leaves, the pork, and the tangy mustard dressing. PORK: Return the pan to medium heat. Pat the pork dry with paper towel and cut into bite-sized pieces. Lightly spray with cooking spray, coat with the oregano and seasoning. When hot, sear the pork until browned and cooked through, 3-5 minutes (shifting occasionally). Remove from the pan. CHARRED VEGGIES: Place a pan over medium heat and lightly spray the tomatoes and the onion with cooking spray. When hot, fry the tomatoes and the onion until lightly charred, 5-6 minutes (shifting occasionally). In the final 30-60 seconds, mix in the chilli (to taste). Remove from the pan and season. BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
What should be prepared from my kitchen to make Pork Fillet & Bulgur Salad?
Baby Tomatoes, Bulgur Wheat, Dried Oregano, Fresh Chilli, Fresh Chillies, Fresh Dill, Onion, Onions, Pork Fillet, Salad Leaves, Tangy Mustard Dressing
How many calories does Pork Fillet & Bulgur Salad have?
487 calories
How much fat content does Pork Fillet & Bulgur Salad have?
grams
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