Pork salad with mango and lime Pork salad with mango and lime

Pork salad with mango and lime

Cooking Time

cooking time
6 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
2 people

Ingredients

  • 225g pork loin medallions, pork escallops or pork fillet
  • For the Marinade:

  • Zest and juice of 1 lime
  • 1 tsp rapeseed or olive oil
  • 2 garlic cloves, thinly sliced
  • Salt and freshly milled black pepper
  • For the Dressing:

  • 1 medium ripe mango, peeled and diced
  • 4 tbsp water
  • 2 tbsp freshly chopped mint
  • Pinch dried chilli flakes
  • For the Salad:

  • 225g cooked Freekeh, bulghur wheat, couscous or vegetable pasta
  • 400g can black turtle beans or red kidney beans, drained
  • 50g baby spinach or kale leaves
  • Juice of ½ lime
  • Large handful freshly chopped mint

Method

1

For the Pork:

Marinate the pork in the lime zest and juice, oil and garlic. Season, cover and chill for 15-20 minutes.

2

For the Dressing:

Blend the mango, water and mint in a processor until smooth. Stir through the chilli flakes.

3

To assemble:

Cook the pork according to your preference until any meat juices run clear. Rest and cut into small cubes. Add to a large bowl with the cooked freekah, bulghur wheat, couscous or vegetable pasta and spinach or kale leaves. Drizzle over the dressing and serve immediately.

Additional Information

Cooking time:

Pork Fillet: 10-12mins turning occasionally, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.

Pork Loin Medallions: 5-6mins on each side, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.

Pork Escallops: 1-2mins on each side, 1-2mins resting time. Internal Core temperature: 70°C or above.

Nutrition