1 x Riverview Farms Pork Roast
1 x Pear
75-100g x Rocket
100g x Walnuts
1 cup x Quinoa
50g x Blue cheese
200ml x Olive oil
1 tsp x Maple syrup
1 tsp x Wholegrain mustard
Pinch of Salt
1 tsp x Lemon juice
Saucepan
Chef knives
Chopping board
Mandoline (optional)
Frying pan
Large salad bowl
Bowl/jar for salad dressing
- 1
Soak quinoa for 10 minutes in 2 cups of water
- 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
Mix all salad ingredients together in a jar or bowl and shake/whisk to combine
- 4
Chop walnuts and toast in a dry frying pan on medium heat for 2-3 minutes
- 5
Slice pear in ½ or ¼'s and then slice it thinly. Using a mandoline will help if you have one
- 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
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!
