Make this for meal prep or impress everyone with your salad skills this summer.

Serves 5


▫️ Lean pork medallions: 500g
▫️ Coleslaw (fine cut): 750g
▫️ Fresh pineapple: 250g
▫️ Shallots: 100g
▫️ Walnuts: 50g
▫️ Mild American mustard: 50g
▫️ Creamed cottage cheese (97% fat free): 150g
▫️ Salt and pepper: to taste 


1. Season the pork with salt and pepper, then grill, pan fry or BBQ until cooked through.

2. While the pork is cooking, dice the shallots and pineapple, and mix the cottage cheese and mustard together to make the sauce.

3. Dice the pork into bite sized pieces. Alternatively, you could serve the medallion whole with the rest of the salad served on the side.

4. If making as a salad, layer all ingredients with the dressing and nuts on top, or mix all together. Serve immediately.

5. If making ahead, this salad will keep best with the ingredients stored separately – just put together when serving, or each day for meal prep.

6. Can switch the pineapple for green apple, and walnuts for other nuts, or keep either out of you need a lower carb or lower fat option.


◽️Calories: 310
▫️Carbs: 20.5g
▫️Fat: 10g
▫️Protein: 33.1g
▫️Fibre: 5g


Protein Fats Carbohydrates
33.1g 10g 20.5g