Pork and Roast Veg Salad

This is another versatile recipe that we really enjoy.  Our daughter Erin introduced us to it and it is now an official part of our regular meals.

  • Mixed vegetables to roast – we use onion, beetroot, carrot, sweet potato, but you can use any that you like.  If you are roasting them in the hooded BBQ, you may want to par-boil the root vegetables first.
  • Pork Loin roast – Erin uses patties, but we like the pork loin sliced up over the salad.  We have also had it with chicken fillets, so really whatever meat you prefer.
  • Baby spinach
  • Yoghurt drizzle
  • Salad Dressing
  • Feta (optional)
  • Spice, such as Cajun or Portugese Chicken
  • Olive oil
  • Salt and Pepper
  • Chop your vegetables into 2cm pieces (approximately) and par-boil your potatoes and root vegetables.
  • Toss the vegetables in some olive oil and season with salt and pepper
  • Cook in the BBQ on medium heat until browned and tender (approximately half an hour), take them out and set aside.
  • If using Pork Loin, rub with the spice.
  • Heat some olive oil in a fry pan and cook the Pork Loin on low heat until cooked through (approximately 20 minutes depending on the thickness or the loin roast).
  • In a large bowl, toss the baby spinach, feta (if using) and roast vegetables and dress the salad with the dressing of your choice.  We usually use a honey mustard dressing.
  • Arrange the salad on a plate and lay the sliced meat over the top then drizzle with some yoghurt.


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