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Pork primavera salad

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 400g pork fillet
  • Olive oil spray
  • 150g (1 cup) frozen broad beans
  • 230g (1 1/2 cups) frozen baby peas
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 160g snow peas, trimmed
  • 35g (1/3 cup) finely grated parmesan
  • 80ml (1/3 cup) light cream
  • 2 teaspoons finely grated orange rind
  • 2-3 tablespoons fresh orange juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, crushed


  • 1
    Preheat a chargrill on medium. Spray the pork with olive oil spray. Season with salt and pepper. Cook on grill for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice.
  • 2
    Meanwhile, cook the broad beans, peas and asparagus in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Transfer to a bowl of iced water for 2-3 minutes to refresh. Drain. Peel the broad beans.
  • 3
    Combine the pork, broad beans, peas, asparagus, snow peas and parmesan in a large bowl.
  • 4
    Whisk together the cream, orange rind, orange juice, mustard and garlic in a jug. Season with salt and pepper. Divide the salad among serving plates and drizzle over the dressing to serve.

Source: taste.com.au


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