Mustard and chilli pork Waldorf salad

Nashi pears are an excellent twist in this version of Waldorf salad - but you can use any pear variety in this recipe (or stick to the traditional apple).

Serves: 4

Time to make: 35 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

2 tablespoons wholegrain mustard
1 tablespoon chilli paste
600g pork fillets
¼ red cabbage, core removed, shredded
¼ savoy cabbage, core removed, shredded
3 baby cucumbers thickly sliced
2 celery sticks, sliced
2 nashi pears (or others), sliced
100g red grapes, halved
¹⁄³ cup walnuts, chopped
¹⁄³ cup Caesar salad dressing
1 teaspoon nigella or black sesame seeds
1 fresh long green chilli, sliced

Instructions

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1 Combine the mustard and chilli paste in a large shallow dish. Add the pork and turn to coat. Spray pork with oil. Heat a large frying pan over medium-high heat. Add pork and cook for 3 minutes each side, or until browned.

2 Reduce the heat to medium and cook the pork, covered, turning occasionally, for a further 5 minutes for medium, or until cooked to your liking. Remove from heat. Rest for 5 minutes. Slice.

3 Meanwhile, arrange the cabbages, cucumber, celery, nashi, grapes and walnuts on large serving platter. Arrange pork over salad on platter and drizzle with any pan juices.

4 Drizzle salad dressing over salad. Sprinkle with the nigella seeds and chilli to serve.

Nutrition Info (per serve)

Calories 445 cal

Kilojoules 1870 kJ

Protein 40.5 g

Total fat 20.9 g

Saturated fat 2.5 g

Carbohydrates 20.7 g

Sugar 19.2 g

Dietary fibre 8.0 g

Sodium 542 mg

Calcium 100 mg

Iron 3.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.