Roast Pork with Pear & Quinoa Salad

PrepTime 15 Mins
Serves 4-6
Cook Time 15 Mins
Ingredients

1 x Riverview Farms Hot Roast Pork with Crackle

Salad

1 x Pear

75-100g x Rocket

100g x Walnuts

1 cup x Quinoa

50g x Blue cheese

Dressing

200ml x Olive oil

1 tsp x Maple syrup

1 tsp x Wholegrain mustard

Pinch of Salt

1 tsp x Lemon juice

Essential Tools

Saucepan

Chef knives

Chopping board

Mandoline (optional)

Frying pan

Large salad bowl

Bowl/jar for salad dressing

  1. 1

    Soak quinoa for 10 minutes in 2 cups of water

  2. 2

    Bring water to a boil, cover, reduce to a simmer and cook for 12-15 minutes until the water has evaporated. Stir with a fork and allow to cool before using

  3. 3

    Mix all salad ingredients together in a jar or bowl and shake/whisk to combine

  4. 4

    Chop walnuts and toast in a dry frying pan on medium heat for 2-3 minutes

  5. 5

    Slice pear in ½ or ¼’s and then slice it thinly. Using a mandoline will help if you have one

  6. 6

    Toss the quinoa, walnuts, rocket & pear together with ½ of the salad dressing, place in serving bowl, top with crumbled blue cheese and remainder of salad dressing

  7. 7

    Tips & Tricks
    Quinoa can be made in advance and stored in the fridge – why not whip up the quinoa over breakfast and then dinner will take literally 10 minutes to make!
    Make double the portion of salad and chop up any leftover pork and have a delicious and healthy work lunch for the week – just don’t add the dressing until the morning that you are eating it!

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Szechuan Style Pork Noodles

With Riverview Farms Hot Roast Pork with Crackle