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Smart Apricot Pork Salad

Smart Apricot Pork Salad

with Lentils and Almonds

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Sweet apricot spread works double duty in this smart recipe, brightening up the vinaigrette and also serving as a sweet-savoury glaze for the pork! Earthy lentils, crunchy almonds and creamy goat cheese make this a hearty salad you won't want to pass on.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:Carb SmartCalorie Smart
Allergens:MustardSulphitesAlmonds/AmandesMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

370 mL

Lentils

2 tbsp

Apricot Spread

56 g

Spring Mix

1 tbsp

Whole Grain Mustard

(ContainsMustard)

1 tbsp

White Wine Vinegar

(ContainsSulphites)

1 tsp

Garlic Salt

28 g

Almonds, sliced

(ContainsAlmonds/Amandes)

1 unit

Granny Smith Apple

28 g

Goat Cheese

(ContainsMilk)

Not included in your delivery

4 tsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate44 g
Sugar21 g
Dietary Fiber9 g
Protein50 g
Cholesterol118 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Strainer
Large Bowl
Whisk
Large Non-Stick Pan
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Using a strainer, drain and rinse lentils. Core, then cut apple into 1/2-inch pieces.

2

Add mustard, vinegar, half the apricot spread, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Add lentils and apples, then toss to coat. Set aside.

3

Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat, then transfer almonds to a plate. Set aside.

4

Pat pork dry with paper towels. Season with remaining garlic salt and pepper. Reheat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to an unlined baking sheet. Spread remaining apricot spread over tops of pork. Roast pork in the middle of the oven until cooked through, 8-12 min.**

5

Add spring mix and half the almonds to the bowl with marinated lentils and apples. Toss to combine.

6

Thinly slice pork. Divide salad between plates, then top with pork. Crumble goat cheese over top. Sprinkle with remaining almonds.