The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Herby Free-range Pork & Roast Potato Salad with Olive Dressing
A feast of green. Sizzle free-range British pork strips in a zingy lime, olive & herb dressing. Serve with mixed salad leaves, juicy tomatoes and garlicky roast potatoes. Top with creamy avocado for extra satisfaction!
High protein
9 plants
Low sat fat
Serving size
Ingredients
- 20g pitted green olives (use half)
- 3 garlic clove
- 1 shallot
- 1 unwaxed lime
- 1 avocado
- 75g seasonal tomatoes
- 6 baby potatoes
- 300g free-range pork strips
- 1 handful of fresh coriander
- 40g mixed salad leaves
- 1 handful of fresh flat-leaf parsley
- 2 radish
Nutritional Information
Calories: 617
Protein: 42g
Carbs: 32g
Fat: 36g
Ingredients
- 40g mixed salad leaves (use half)
- 2 radish
- 75g seasonal tomatoes (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 3 garlic clove
- 1 shallot (use half)
- 1 x 150g free-range pork strips
- 20g pitted green olives (use a quarter)
- 1 avocado (use half)
- 6 baby potatoes
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 742
Protein: 45g
Carbs: 58g
Fat: 37g
Herby Free-range Pork & Roast Potato Salad with Olive Dressing
A feast of green. Sizzle free-range British pork strips in a zingy lime, olive & herb dressing. Serve with mixed salad leaves, juicy tomatoes and garlicky roast potatoes. Top with creamy avocado for extra satisfaction!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a grater, a large bowl & a large frying pan
Golden potatoes
- Quarter the potatoes, then place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 15-20 mins / air fryer 10-15 mins
- Finely chop or crush the garlic
- After 15-20 mins / air fryer 10-15 mins, toss the potatoes in the garlic and continue to roast for a final 10 mins / air fryer 10 mins, until golden
Make the dressing
- Finely dice the shallot. Zest and halve the lime
- Roughly chop the coriander, parsley and the half pack of olives and add to the large bowl, along with the shallot, lime zest, juice from half the lime and 1 tbsp oil. Season with salt and pepper. Mix well and set aside
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the pork strips and cook for 4 mins, until golden and cooked through
Build the salad & dress the avocado
- Halve the tomatoes. Trim and finely slice the radishes
- Toss the salad leaves, radish and tomatoes into the dressing bowl
- Thinly slice the avocado. Squeeze a little lime juice (to taste) over the avocado slices and season with a pinch of salt and pepper
Finish & plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Add the pork and potatoes to the dressing bowl and toss to coat
- Share the herby pork salad between plates, topped with the avocado slices
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