THE DAIRY KITCHEN
Roasted Pork, Apple and Blue Salad with Soy Roasted Seeds
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
15 MINS
Pork, apple and blue cheese - a match made in heaven.
Ingredients
1/4 cup soy sauce1 1/2 tablespoons pepitas
1 1/2 tablespoons sunflower seeds
1 x 350g pork fillet, trimmed
1/2 teaspoon smoked paprika
olive oil spray
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper, to taste
1/4 teaspoon caster sugar
1 red apple (royal gala, pink lady, jonathan), thinly sliced
200g green oak leaf or baby cos lettuce leaves
150g mild blue cheese, thinly sliced
Handy Tips
Tip: Soy roasted seeds can be made up to 1 week ahead and stored in an airtight container.
Method
- Bring soy sauce to the boil in a saucepan, then add seeds. Remove from heat and stand for 10 minutes. Drain seeds and scatter on a baking paper lined oven tray. Roast at 180°C for 5-6 minutes until lightly toasted and cool to room temperature.
- Dust pork fillet with smoked paprika and spray liberally with oil. Heat a frypan over medium heat and brown pork on all sides, transfer to baking paper lined tray and roast at 200°C for 10-12 minutes or until done to your liking. Rest for 15 minutes, before slicing.
- Whisk oil, vinegar, seasonings and sugar together until combined.
- Toss half the dressing through the apples and lettuce and arrange on a serving platter. Arrange pork and blue cheese on top, drizzle with remaining dressing and sprinkle with seeds.
