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.
Free-range Pork Fajita Salad, Corn & Lime Yoghurt
In this Mexican fajita-style salad, juicy free-range British pork is roasted in a fiery Mexican spice blend. Dish up with a satisfying crunchy corn and fresh lettuce. Finish with a cooling lime dressing.
High protein
5 plants
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 2 pepper
- 2 little gem lettuce
- 4 free-range pork loins
- 12 baby potatoes
- 1 unwaxed lime
- 30ml hot honey (honey, chilli extract)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 handful of fresh coriander
- 200g baby tomatoes
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 651
Protein: 41g
Carbs: 44g
Fat: 34g
Free-range Pork Fajita Salad, Corn & Lime Yoghurt
In this Mexican fajita-style salad, juicy free-range British pork is roasted in a fiery Mexican spice blend. Dish up with a satisfying crunchy corn and fresh lettuce. Finish with a cooling lime dressing.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a sieve, a large bowl, a small bowl & a grater
Cook the veg
- Halve the potatoes (quarter any larger ones) and thinly slice the pepper
- Place onto a lined baking tray and toss with half of the Mexican spice mix, 1 tbsp oil, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Get frying
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Rub the pork with the remaining Mexican spice, half the honey and a pinch of salt and pepper
- Once hot, add the pork to the pan and cook for 6 mins per side, until golden brown. Transfer the pork to the other lined baking tray and bake for 7 mins, until cooked through
Meanwhile, prep the veg
- Halve the tomatoes. Trim and thinly slice the lettuce. Zest and halve the lime. Roughly chop the coriander. Drain and rinse the sweetcorn
Make the lime dressing
- In the small bowl, combine the yoghurt, remaining honey, the zest from the whole lime and juice from half. Season with salt and pepper and mix well
Plate up
- Check your pork is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Roughly slice the pork, then combine with the sweetcorn, tomatoes, juice from the remaining lime, the lettuce, half the coriander and 1 tbsp oil in the large bowl. Season with a pinch of salt, then add the potato and peppers and toss to combine
- Serve the pork fajita salad into bowls, garnished with the remaining coriander
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