Pork with orange and poppy seed salad recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 400 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add

Mix 1 tbsp oil with the paprika and brush the steaks. Heat a frying pan over a medium-high heat and cook for 4-5 minutes, until cooked through, with no remaining trace of pink. Remove from the pan, cover with foil and leave to rest.

Place the runner beans in a saucepan and cook for 3 minutes. Drain and transfer to a large bowl.

Add the oranges, cucumber, chilli, poppy seeds, feta and coriander, then stir gently to combine.

Divide the salad onto plates and top with the sliced pork steaks.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

  • Ingredients

  • 30ml (2tbsp) rapeseed oil
  • 1tsp smoked paprika
  • 4 pork shoulder steaks
  • 225g (7 1/2oz) runner beans, sliced
  • 6 small oranges, peeled and sliced
  • 1 cucumber, halved lengthways and sliced
  • 1 red chilli, deseeded and sliced
  • 4tsp poppy seeds
  • 100g (3 1/2oz) feta, crumbled
  • handful fresh coriander, chopped
  • Energy 1670kj 400kcal 20%
  • Fat 20g 29%
  • Saturates 6g 30%
  • Sugars 18g 20%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 18.7g Protein 41.8g Fibre 5.9g

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.