Pork salad with mango and lime
Prep Time
20 minutes
cooking time
6 minutes
cooking skill
Easy
serves
2 people
Ingredients
- 225g pork loin medallions, pork escallops or pork fillet
For the Marinade:
- Zest and juice of 1 lime
- 1 teaspoon rapeseed or olive oil
- 2 garlic cloves, peeled and thinly sliced
For the Dressing:
- 1 medium ripe mango, peeled and diced
- 4 tablespoons water
- 2 tablespoons 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
For the Pork:
Marinate the pork in the lime zest and juice, oil and garlic. Season, cover and chill for 15-20 minutes.
For the Dressing:
Blend the mango, water and mint in a processor until smooth. Stir through the chilli flakes.
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.
