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Protein Swap | Steak-Spiced Ground Pork, Leek & Labneh Flatbreads

Mustard-Dressed Salad with Nut & Seed Topper

Cooking time

15 minutes

Servings

2/4

Calories

900 /serving

Protein Swap | Steak-Spiced Ground Pork, Leek & Labneh Flatbreads

Mustard-Dressed Salad with Nut & Seed Topper

So much more than meats the eye! This ground pork topping is tauntingly tasty with bold elements that you can’t see but you sure will savour: a liberal sprinkle of our Superior Steak Spice, a generous daub of whole-grain mustard and a whole lotta sliced leeks. It covers naan layered with dense and creamy labneh. A mustard-spiked vinaigrette sparkles on a salad of baby greens that owes its crunch to celery, nuts and seeds.

We will send you:

250g Canadian-raised lean ground pork
120g Baby greens (baby spinach or kale)
75g Sliced leeks
1 Celery stalk
30ml Apple cider vinegar
15ml Whole-grain mustard
25g Nuts & Seeds salad topper
60ml Labneh
2 Naan
9g Superior Steak Spice (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)

Contains: Cashews, Milk, Mustard, Soy, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
48 g

Saturated Fat
11 g

Sodium
1850 mg

Total Carb
78 g

Sugars
12 g

Protein
42 g

Fibre
6 g

Preparation

Cook the pork & wilt the spinach

Preheat the oven to 450°F. In a large pan, heat a drizzle of oil on medium. Add the leeks and sauté, 1 to 2 min., until fragrant. Add the pork* and ¾ of the mustard; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add ⅓ of the spinach and cook, stirring frequently, 30 sec. to 1 min., until wilted.

Assemble & bake the flatbreads

Arrange the naan on a lined sheet pan. Spread with the labneh. Top with the pork mixture. Bake, 5 to 6 min., until the edges of the naan are golden.

Make the salad

Meanwhile, thinly slice the celery crosswise on an angle. In a large bowl, combine the vinegar (start with ½), remaining mustard and spices, 2 tbsp oil (double for 4 portions) and S&P. Add the celery, salad topper and remaining spinach; toss well.