Peach & pork neck salad with a poppy seed & mustard dressing


A warm salad popping with #JustDelicious flavour that’ll have people pining for more! 



30ml (2T) poppy seeds

60ml (¼C) olive oil

15ml (1T) white wine vinegar

5ml (1t) Dijon mustard

coarse salt


1 pack Eskort Pork Fresh Neck Steaks

olive oil

salt and freshly ground pepper

30ml (2T) thyme, chopped

1 garlic clove, chopped

2 peaches, quartered

2 handfuls watercress



  • Whisk together the ingredients in a small bowl.


  • Dress the pork neck steaks with olive oil and season with salt and pepper, garlic and thyme.
  • Pan fry the steaks over high heat for 4 minutes on each side. Remove from the pan and turn off the heat.
  • Add the peaches to the pan to warm up.
  • Drizzle the salad with dressing and thinly slice the steaks.
  • Serve the salad dressed with the peaches and steak slices.

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