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Clean15

Seared Za’atar Pork over Fattoush-Style Salad

with Roasted Carrots, Beets & Pickled Red Onions

Cooking time

20 minutes

Servings

2/4

Calories

530 /serving

Serve up a platter of freshness tonight with this Middle Eastern-style feast of a salad. The charms of za’atar spread throughout this dish by flavouring both the crispy pork strips and the roasted carrot quarters that add toothsome bulk to the plate. Then, the crunch of lettuce, the zing of quick-pickled onions and the liveliness of our addictive (and conveniently pre-prepared) fattoush vinaigrette each bring their attractive personalities to the party.

We will send you:

  • 340g Pork strips (High-protein serving)
  • 200g Quartered multicoloured Nantes carrots
  • 1 Bunch of parsley
  • 50g Sliced red onions
  • 1 Head of lettuce
  • 50g Spiralized red beets
  • 15ml Red wine vinegar
  • 7g Honey
  • 60ml Fattoush vinaigrette
  • 60ml Labneh
  • 9g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, salt)

Contains: Milk, Sesame Seeds, Sulphites

You will need:

Medium pan
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
26 g
Saturated Fat
5 g
Sodium
1000 mg
Total Carbs
25 g
Sugars
12 g
Protein
44 g
Fibres
5 g
Preparation
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Roast the carrots
Preheat the oven to 450°F. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the za’atar and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 18 to 22 minutes, until tender when pierced with a fork. Remove from the oven and, if desired, drizzle with up to ½ the honey (to taste).
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Quick-pickle the onions
While the carrots cook, in a medium pan, bring 1 cup water (double for 4 portions) to a boil. Add the onions to the pan of boiling water and cook, 1 to 2 minutes, until softened. Thoroughly drain the onions and transfer to a small bowl. Add the vinegar; season with S&P. Let the onions marinate while you complete the next steps. Wipe out and reserve the pan.
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Mise en place
While the onions marinate, roughly chop the lettuce, discarding the root end. Roughly chop the parsley leaves and stems. In a small bowl, combine the labneh with 1 tsp of the vinaigrette (double for 4 portions) and as much of the remaining honey as you’d like; stir to combine thoroughly.
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Cook the pork
In the reserved pan, heat a drizzle of oil on medium-high. Pat the pork strips dry with a paper towel; season with the remaining za’atar and S&P. Add the pork strips* to the pan; cook, 2 to 3 minutes per side, until cooked through and browned on all sides.
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Assemble & serve
On a large serving platter, spread the labneh in a circular motion. Top with the lettuce, roasted carrots, beets, parsley, pickled onions (drain before adding) and cooked pork. Drizzle the salad with as much of the remaining vinaigrette as you’d like. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.