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Roasted Pork, Apple and Goats' Blue Salad with Soy Roasted Seeds

Serves 4


  • 1/4 cup soy sauce
  • 1 1/2 tablespoons pepitas
  • 1 1/2 tablespoons sunflower seeds
  • 1 x 350g pork fillet, trimmed
  • 1/2 teaspoon smoked paprika
  • olive oil spray
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • salt and freshly ground black pepper, to taste
  • 1/4 teaspoon caster sugar
  • 1 red apple (royal gala, pink lady, jonathan), thinly sliced
  • 200g green oak leaf or baby cos lettuce leaves
  • 150g mild blue cheese, thinly sliced
Download Recipe (PDF)


  1. 1. Bring soy sauce to the boil in a saucepan, then add seeds. Remove from heat and stand for 10 minutes. Drain seeds and scatter on a baking paper lined oven tray. Roast at 180°C for 5-6 minutes until lightly toasted and cool to room temperature.
  2. 2. Dust pork fillet with smoked paprika and spray liberally with oil. Heat a frypan over medium heat and brown pork on all sides, transfer to baking paper lined tray and roast at 200°C for 10-12 minutes or until done to your liking. Rest for 15 minutes, before slicing.
  3. 3. Whisk oil, vinegar, seasonings and sugar together until combined.
  4. 4. Toss half the dressing through the apples and lettuce and arrange on a serving platter. Arrange pork and blue cheese on top, drizzle with remaining dressing and sprinkle with seeds.

Tips / Handy Hints

Preparation Time: 20 minutes Cooking Time: 15 minutes Tip: Soy roasted seeds can be made up to 1 week ahead and stored in an airtight container.


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