What are the main ingredients in Pork & Blue Cheese Wedge Salad?

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

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?

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

Pork & Blue Cheese Wedge Salad

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

with radish rounds, fresh chives & beetroot

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Beetroot - 200g
NOMU Provençal Rub - 10ml
Blue Cheese - 10g
Cottage Cheese - 20ml
Fresh Chives - 4g
Pumpkin Seeds - 10g
Pork Schnitzel (without crumb) - 150g
Baby Gem Lettuce - 1 head
Radish - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

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!

Beetroot - 400g
NOMU Provençal Rub - 20ml
Blue Cheese - 20g
Cottage Cheese - 40ml
Fresh Chives - 8g
Pumpkin Seeds - 20g
Pork Schnitzel (without crumb) - 300g
Baby Gem Lettuce - 2 heads
Radish - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

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!

Beetroot - 600g
NOMU Provençal Rub - 30ml
Blue Cheese - 30g
Cottage Cheese - 60ml
Fresh Chives - 12g
Pumpkin Seeds - 30g
Pork Schnitzel (without crumb) - 450g
Baby Gem Lettuce - 3 heads
Radish - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

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!