• Pork With Curried Yoghurt Potato Salad
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Pork With Curried Yoghurt Potato Salad

Pork With Curried Yoghurt Potato Salad

  1. 1 Each Stalks Celery
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 Each Rosated Capsicum Strips
  4. 30 Each Mixed Salad Leaves
  5. 1 tbsp Mayonnaise - PANTRY ITEM
  6. 1 tbsp Mango Chutney
  7. 1 Each Green Spring Onions
  8. 1 tbsp Greek Yoghurt - PANTRY ITEM
  9. 150 g Free Range Pork Mid-Loin Chops
  10. 1 tbsp Flaked Almonds
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 200 g Desiree Potatoes
  13. 1 tsp Curry Powder
  1. 1 Each Stalks Celery
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 Each Rosated Capsicum Strips
  4. 60 Each Mixed Salad Leaves
  5. 1 tbsp Mayonnaise - PANTRY ITEM
  6. 2 tbsp Mango Chutney
  7. 2 Each Green Spring Onions
  8. 1 tbsp Greek Yoghurt - PANTRY ITEM
  9. 300 g Free Range Pork Mid-Loin Chops
  10. 2 tbsp Flaked Almonds
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 400 g Desiree Potatoes
  13. 1 tsp Curry Powder
  1. 2 Each Stalks Celery
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 3 Each Rosated Capsicum Strips
  4. 90 Each Mixed Salad Leaves
  5. 2 tbsp Mayonnaise - PANTRY ITEM
  6. 3 tbsp Mango Chutney
  7. 3 Each Green Spring Onions
  8. 2 tbsp Greek Yoghurt - PANTRY ITEM
  9. 450 g Free Range Pork Mid-Loin Chops
  10. 3 tbsp Flaked Almonds
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 600 g Desiree Potatoes
  13. 2 tsp Curry Powder
  1. 2 Each Stalks Celery
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 4 Each Rosated Capsicum Strips
  4. 120 Each Mixed Salad Leaves
  5. 2 tbsp Mayonnaise - PANTRY ITEM
  6. 4 tbsp Mango Chutney
  7. 4 Each Green Spring Onions
  8. 2 tbsp Greek Yoghurt - PANTRY ITEM
  9. 600 g Free Range Pork Mid-Loin Chops
  10. 4 tbsp Flaked Almonds
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 800 g Desiree Potatoes
  13. 2 tsp Curry Powder
  1. 3 Each Stalks Celery
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 6 Each Rosated Capsicum Strips
  4. 180 Each Mixed Salad Leaves
  5. 3 tbsp Mayonnaise - PANTRY ITEM
  6. 6 tbsp Mango Chutney
  7. 6 Each Green Spring Onions
  8. 3 tbsp Greek Yoghurt - PANTRY ITEM
  9. 900 g Free Range Pork Mid-Loin Chops
  10. 6 tbsp Flaked Almonds
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 1200 g Desiree Potatoes
  13. 3 tsp Curry Powder

Prep:

  1. Wash and thinly slice celery stalks, keep the leaves.
  2. Wash mixed salad leaves.
  3. Wash and finely chop red capsicum.
  4. Season pork with salt and pepper.
  5. Wash, peel and cut potatoes into 3cm pieces.
  6. Wash and thinly slice green spring onions.

Method:

  1. To make potato salad, boil potatoes in salted water for about 6 minutes until tender. Drain. Cool slightly.
  2. To finish salad, combine mayonnaise with yoghurt, chutney and curry powder in a large bowl. Season. Add potatoes, celery, capsicum, spring onions, and almonds. Toss well.
  3. Serve pork with potato salad, salad mix and celery leaves.
  4. Heat an oiled, non-stick frying pan over a medium to high heat. Add pork. Cook for about 3 to 5 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes.
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