Pork and Burrata Salad with Homemade Pesto
"This is a bright and beautiful dish that features a dynamite, pesto you make yourself! The oozy burrata salad that your pesto is spooned over will take centre stage, flavour-wise, so I simply serve it alongside sliced pork loin chops to avoid any competing flavours." - Monya
Method
Based on 4 servings, adjust as needed.
Step 1
Start with the pesto. Toast the pine nuts in a dry pan over medium heat until golden and toasted. Place the basil, parsley, crushed garlic, grated cheese and pine nuts into a mini food processor / food chopper and add a generous squeeze of fresh lemon juice from half the lemon (keep the remaining lemon to squeeze over when serving). Blitz well, stopping to scrape down the sides of the container. Add the olive oil and blitz again until you have a pesto consistency. Season with salt and pepper and set aside for now.
Step 2
Preheat the oven to 160°C (fan-assisted) and line a large tray with baking paper. Spread the walnuts out on the tray and toast in the oven for 7-8 minutes. Remove from the tray and set aside to cool. Once cooled, roughly chop, and set aside. Reduce the oven to 120°C and keep the lined tray for use later.
Step 3
Heat a drizzle of olive oil in a large, non-stick pan and fry the pork loin steaks over high heat for 3-4 minutes per side, until golden and caramelised. Season with salt and pepper, then transfer each one to the baking tray and place in the low oven for 6-7 minutes while you assemble the salad. Once done, place them onto a chopping board, loosely covered with foil and leave to rest while you assemble the salad.
Step 4
Combine the rocket, lamb’s lettuce, and halved tomatoes in a large bowl. Drizzle over the remaining olive oil and season with salt. Toss to coat and spread out on a large serving platter. Drain the burrata (or fresh mozzarella, if using) and place onto the bed of salad. Drizzle the fresh pesto over the burrata. You won’t use the whole batch of pesto that you made (see Leftover Tips for why we made a larger batch than is needed). Scatter over the chopped walnuts to finish the salad. Have the remaining lemon to squeeze over if you feel the dish needs it.
Step 5
Slice the pork steaks into thinner pieces. Serve them alongside the salad – and tuck in! It’s a whopping half burrata ball per person, which contains ample fat to keep you satiated on the keto diet. You definitely will not miss the carbs!
- Ingredients
- Based on 4 servings
-
70ml Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
30g Basil 1x Sainsbury's Fresh Packed Basil 30g -
150g Baby Plum Tomatoes, halved 1x Sainsbury's Baby Plum Tomatoes 325g -
40g Lambs Lettuce 1x Sainsbury's Lambs Lettuce 60g -
30g Pine Nuts 1x Sainsbury's Pine Nuts 100g -
10g Parsley 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
3 Garlic Cloves, peeled and crushed with a press 1x Sainsbury's Garlic -
30g Grated Parmigiano Cheese 1x Sainsbury's Fresh Grated Parmigiano Cheese 60g -
3 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 Lemon, halved 1x Sainsbury's Lemons -
4 Pork Loin Steaks 1x Sainsbury's British Pork Loin Steaks x4 480g -
30g Walnuts 1x Sainsbury's Walnuts, Halves 100g -
2 Burrata, drained 2x Galbani Italian Burrata 150g -
40g Wild Rocket 1x Sainsbury's Wild Rocket 60g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g