- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Wheat free
- 2 serves veg or fruit
Pork and apple are a great match. Our hearty lentil salad is full of succulent pulled pork and crunchy apple, all topped with tarragon crème fraîche.
- Serves6
- Cook time2 hour 45 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 1kg Coles Australian Pork Slow Cook Scotch Roast, cut into 15cm pieces
- 1 tbs extra virgin olive oil
- 1 brown onion, thinly sliced
- 6 garlic cloves, sliced
- 2 tsp mustard powder
- 1 1/2 cups (375ml) clear apple juice
- 1 chicken stock cube
- 1 tsp fennel seeds
- 2 Granny Smith apples, very thinly sliced
- 2 Modi apples, very thinly sliced
- 400g can lentils, rinsed, drained
- 120g pkt Coles Australian Baby Spinach
Tarragon crème fraîche
- 1/2 cup (125ml) crème fraîche
- 1 tsp finely grated lemon rind
- 1 tbs lemon juice
- 1 tbs extra virgin olive oil
- 2 tbs chopped tarragon
Nutritional information
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.
Method
Step 1
Preheat oven to 180°C. Season the pork. Heat oil in a large heavy-based ovenproof saucepan. Add the pork and cook, turning occasionally, for 6 mins or until brown all over. Transfer to a heatproof bowl. Add the onion and garlic to the pan and cook, stirring, for 6 mins or until the onion softens.
Step 2
Return pork to the pan. Add mustard powder, apple juice, stock cube and fennel seeds. Bring to a simmer. Cover and roast for 2 hours or until pork is very tender. Uncover and roast for a further 30 mins or until pork caramelises and pan juices thicken slightly. Cool slightly.
Step 3
Transfer pork to a plate. Use 2 forks to coarsely shred. Return the pork to the pan and toss to combine.
Step 4
To make the tarragon crème fraîche, whisk the crème fraîche, lemon juice, oil and tarragon in a small bowl until well combined. Season.
Step 5
Combine the apple, lentils, spinach and pork mixture in a bowl. Transfer to a serving platter and serve with the tarragon crème fraîche.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Swap the baby spinach for other seasonal greens you already have in the crisper, such as kale or silverbeet.
Use it up: Use leftover tarragon to make béarnaise sauce to serve with chargrilled steaks. Go to coles.com.au/bearnaisesauce for the recipe.
Pulled pork, apple & lentil salad
- Serves6
- Cook time2 hour 45 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 1kg Coles Australian Pork Slow Cook Scotch Roast, cut into 15cm pieces
- 1 tbs extra virgin olive oil
- 1 brown onion, thinly sliced
- 6 garlic cloves, sliced
- 2 tsp mustard powder
- 1 1/2 cups (375ml) clear apple juice
- 1 chicken stock cube
- 1 tsp fennel seeds
- 2 Granny Smith apples, very thinly sliced
- 2 Modi apples, very thinly sliced
- 400g can lentils, rinsed, drained
- 120g pkt Coles Australian Baby Spinach
Tarragon crème fraîche
- 1/2 cup (125ml) crème fraîche
- 1 tsp finely grated lemon rind
- 1 tbs lemon juice
- 1 tbs extra virgin olive oil
- 2 tbs chopped tarragon
Description
Pork and apple are a great match. Our hearty lentil salad is full of succulent pulled pork and crunchy apple, all topped with tarragon crème fraîche.
Method
Step 1
Preheat oven to 180°C. Season the pork. Heat oil in a large heavy-based ovenproof saucepan. Add the pork and cook, turning occasionally, for 6 mins or until brown all over. Transfer to a heatproof bowl. Add the onion and garlic to the pan and cook, stirring, for 6 mins or until the onion softens.
Step 2
Return pork to the pan. Add mustard powder, apple juice, stock cube and fennel seeds. Bring to a simmer. Cover and roast for 2 hours or until pork is very tender. Uncover and roast for a further 30 mins or until pork caramelises and pan juices thicken slightly. Cool slightly.
Step 3
Transfer pork to a plate. Use 2 forks to coarsely shred. Return the pork to the pan and toss to combine.
Step 4
To make the tarragon crème fraîche, whisk the crème fraîche, lemon juice, oil and tarragon in a small bowl until well combined. Season.
Step 5
Combine the apple, lentils, spinach and pork mixture in a bowl. Transfer to a serving platter and serve with the tarragon crème fraîche.