Pork with orange and poppy seed salad recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 400 calories / serving
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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.

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  • 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
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  • 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


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