Pork jar salad



400g pork fillet or boneless pork chops

salt and pepper to taste

15ml (1T) cooking oil

Honey mustard Dressing

75ml (5T) olive oil

45ml (3T) vinegar

15ml (1T) mustard

10ml (2t) honey

salt and pepper to taste


200g cherry tomatoes

1 broccoli head, separated into florets and blanched

1 small lettuce head, chopped

2 cups canned chickpeas, drained



  • Season the pork with the salt and pepper. Heat a griddle pan over medium heat, add the oil, then the pork. Cook each side for about 4-5 minutes. Remove from the griddle pan and set
  • aside on a plate. Cover the plate and let the pork rest for about 10-12 minutes before cutting it into strips.
  • Honey mustard dressing
  • Add all the ingredients in a medium bowl and whisk together.
  • Salad Add the ingredients in the following order to a jar: honey mustard dressing, tomatoes, broccoli, pork, lettuce and chickpeas. Close the lid and put the jar in the fridge.
  • Just before eating, vigorously shake the jar to the mix dressing with the ingredients.
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