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Pork and paneer salad with roasted carrots

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  • Healthier living

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.

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes, + 5 mins resting time
Pork and paneer salad with roasted carrots


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Place orange juice, oil and cumin in a screw-top jar. Shake until combined.
  6. Step 6

    Divide the kale, lentils, carrots, pork and paneer among serving bowls. Drizzle with the dressing. Sprinkle with hazelnut and season with pepper.