Pork, squash & quinoa salad
4
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This salad is packed full of filling and healthy ingredients.
Ingredients
Butternut Squash
300 g, a small squash, peeled and cubed
Onion
1 medium, cut into wedges
Garlic
10 clove(s), keep the skin on
Coriander seeds
1 teaspoon(s)
Olive Oil
1 tablespoon(s)
Cherry Tomatoes
250 g, halved
Freshly squeezed orange juice
30 ml, juice of 1/2 an orange
Honey
1 teaspoon(s), (use runny honey)
Coriander, Dried
½ teaspoon(s), level
Pork fillet, lean, raw
400 g, cut into 12 slices
Quinoa, Dry
100 g
Vegetable stock cube
½ cube(s), made up in 200ml water
Parsley, fresh
10 sprig(s), fresh, (a handful), chopped
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the squash, onion, garlic and coriander seeds in a roasting tin and toss with the oil. Bake for 15 mins, then add the tomatoes. Bake for 10–15 mins or until the veg is slightly charred.
2
Meanwhile, mix the orange juice, honey and ground coriander in a bowl. Make the pork slices into escalopes by placing between 2 sheets of clingfilm and flattening with a rolling pin until they are about 3/4cm thick. Toss with the honey mixture and leave to marinate.
3
Put the quinoa and stock in a pan, then cover and simmer for 10 mins. Turn off the heat and leave for 5–10 mins until all the liquid is absorbed, then toss with most of the parsley in bowl. Add the roasted veg and toss.
4
Heat a griddle pan, mist with cooking spray and add half the pork. Cook for 2–3 mins on each side. Repeat with the remaining pork. Season and allow to rest for 5 mins, then serve on top of the quinoa, garnished with parsley.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.