This salad is a delicious gem of a dish. A beautifully browned pork schnitty lies next to gem lettuce halves drizzled with a blue cheese dressing – a perfect match. Radish rounds & fresh chives add a nice fresh crunch, while roasted beetroot adds a touch of sweetness to balance out the creamy feta. It’s a simple showstopper, Chef!
Pork & Blue Cheese Wedge Salad
Pork & Blue Cheese Wedge Salad
with radish rounds, fresh chives & beetroot
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Gem Lettuce
- Beetroot
- Blue Cheese
- Cottage Cheese
- Danish-style Feta
- Fresh Chives
- NOMU Provençal Rub
- Pork Schnitzel (without crumb)
- Pumpkin Seeds
- Radish
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
RUBY GEMS
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
BLUE CHEESE SAUCE
In a small bowl, add the blue cheese (to taste) and the cottage cheese. Mix with a fork or potato masher until combined. Add water in 5ml increments until a drizzling consistency. Add ½ the chopped chives, season, and set aside.
THAT’S SEEDY
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
BEEF IT UP
When the Beetroot has 10 minutes remaining, return the pan to a high heat with a drizzle of oil. Pat the schnitzels dry with paper towel. When the pan is hot, fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining rub. Season to taste.
DELISH, CHEF!
Drizzle the blue cheese sauce over the gem lettuce halves. Top with the Radish rounds. Side with the schnitzel and the Beetroot sprinkled with the crumbled feta. Scatter over the pumpkin seeds and the remaining chives. Dive in!
RUBY GEMS
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
BLUE CHEESE SAUCE
In a small bowl, add the blue cheese (to taste) and the cottage cheese. Mix with a fork or potato masher until combined. Add water in 5ml increments until a drizzling consistency. Add ½ the chopped chives, season, and set aside.
THAT’S SEEDY
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
BEEF IT UP
When the Beetroot has 10 minutes remaining, return the pan to a high heat with a drizzle of oil. Pat the schnitzels dry with paper towel. When the pan is hot, fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining rub. Season to taste.
DELISH, CHEF!
Drizzle the blue cheese sauce over the gem lettuce halves. Top with the Radish rounds. Side with the schnitzel and the Beetroot sprinkled with the crumbled feta. Scatter over the pumpkin seeds and the remaining chives. Dive in!
RUBY GEMS
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
BLUE CHEESE SAUCE
In a small bowl, add the blue cheese (to taste) and the cottage cheese. Mix with a fork or potato masher until combined. Add water in 5ml increments until a drizzling consistency. Add ½ the chopped chives, season, and set aside.
THAT’S SEEDY
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
BEEF IT UP
When the Beetroot has 10 minutes remaining, return the pan to a high heat with a drizzle of oil. Pat the schnitzels dry with paper towel. When the pan is hot, fry the schnitzels for 30-60 seconds per side until golden and cooked through. You may have to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Season to taste.
DELISH, CHEF!
Drizzle the blue cheese sauce over the gem lettuce halves. Top with the Radish rounds. Side with the schnitzel and the Beetroot sprinkled with the crumbled feta. Scatter over the pumpkin seeds and the remaining chives. Dive in!
RUBY GEMS
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
BLUE CHEESE SAUCE
In a small bowl, add the blue cheese (to taste) and the cottage cheese. Mix with a fork or potato masher until combined. Add water in 5ml increments until a drizzling consistency. Add ½ the chopped chives, season, and set aside.
THAT’S SEEDY
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
BEEF IT UP
When the Beetroot has 10 minutes remaining, return the pan to a high heat with a drizzle of oil. Pat the schnitzels dry with paper towel. When the pan is hot, fry the schnitzels for 30-60 seconds per side until golden and cooked through. You may have to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Season to taste.
DELISH, CHEF!
Drizzle the blue cheese sauce over the gem lettuce halves. Top with the Radish rounds. Side with the schnitzel and the Beetroot sprinkled with the crumbled feta. Scatter over the pumpkin seeds and the remaining chives. Dive in!
Frequently Asked Questions
What is the preparation time for Pork & Blue Cheese Wedge Salad?
The preparation time for Pork & Blue Cheese Wedge Salad with radish rounds, fresh chives & beetroot is between 30 and 45 minutes.
What is the total time required to make Pork & Blue Cheese Wedge Salad with radish rounds, fresh chives & beetroot?
The total time required to make Pork & Blue Cheese Wedge Salad with radish rounds, fresh chives & beetroot is between 40 and 60 minutes.
How many servings does Pork & Blue Cheese Wedge Salad provide?
4 servings
What are the main ingredients in Pork & Blue Cheese Wedge Salad?
Baby Gem Lettuce, Beetroot, Blue Cheese, Cottage Cheese, Danish-style Feta, Fresh Chives, NOMU Provençal Rub, Pork Schnitzel (without crumb), Pumpkin Seeds, Radish
What is the nutritional information of Pork & Blue Cheese Wedge Salad?
Calories: 502, Carbs: 22 grams, Fat: grams, Protein: 50.9 grams, Sugar: 8.8 grams, Salt: 800 grams
How do I prepare Pork & Blue Cheese Wedge Salad?
RUBY GEMS: Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. BLUE CHEESE SAUCE: In a small bowl, add the blue cheese (to taste) and the cottage cheese. Mix with a fork or potato masher until combined. Add water in 5ml increments until a drizzling consistency. Add ½ the chopped chives, season, and set aside. THAT’S SEEDY: Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. BEEF IT UP: When the beetroot has 10 minutes remaining, return the pan to a high heat with a drizzle of oil. Pat the schnitzels dry with paper towel. When the pan is hot, fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining rub. Season to taste. DELISH, CHEF!: Drizzle the blue cheese sauce over the gem lettuce halves. Top with the radish rounds. Side with the schnitzel and the beetroot sprinkled with the crumbled feta. Scatter over the pumpkin seeds and the remaining chives. Dive in!
What should be prepared from my kitchen to make Pork & Blue Cheese Wedge Salad?
Baby Gem Lettuce, Beetroot, Blue Cheese, Cottage Cheese, Danish-style Feta, Fresh Chives, NOMU Provençal Rub, Pork Schnitzel (without crumb), Pumpkin Seeds, Radish
How many calories does Pork & Blue Cheese Wedge Salad have?
502 calories
How much fat content does Pork & Blue Cheese Wedge Salad have?
grams
Woolies Products in this dish
