Requiring just 15 minutes of prep, this feel-good paneer and pork salad recipe is a great weeknight option. Roasted Dutch carrots add the finishing touch, giving the dish a sweet and earthy depth of flavour.
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
3 bunches Dutch carrots*, trimmed, halved lengthways if large
750g Coles Australian Pork Fillets
200g paneer
1/3 cup (80ml) orange juice
1 tbs extra virgin olive oil
1 tsp ground cumin
120g chopped kale
400g can lentils, rinsed, drained
1/3 cup (45g) hazelnuts, toasted, coarsely chopped
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Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange carrots on the lined tray and bake for 20 mins or until tender.
Step 2
Meanwhile, heat a barbecue grill or chargrill on high. Lightly spray the pork with olive oil spray. Cook, turning, for 5 mins or until brown all over.
Step 3
Add pork to tray with carrots and bake for 15 mins or until cooked to your liking. Cover with foil and set aside for 5 mins to rest. Thinly slice the pork.
Step 4
While the pork is resting, cook the paneer on the grill for 2 mins each side or until lightly charred and heated through. Cut into squares.
Step 5
Place orange juice, oil and cumin in a screw-top jar. Shake until combined.
Step 6
Divide the kale, lentils, carrots, pork and paneer among serving bowls. Drizzle with the dressing. Sprinkle with hazelnut and season with pepper.
