Pork and straw­berry salad

serves / 4 prep / 15 min­utes cook / 25 min­utes

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400g pork fil­let

2 tbsp olive oil

2 tsp cracked black pep­per

⅓ cup bal­samic vine­gar 250g straw­ber­ries, hulled, halved 2 tsp lemon juice

80g salad leaves

50g goat’s cheese, crum­bled 1 tbsp sun­flower seeds

1. Heat a fry­ing pan over medi­umhigh heat. Driz­zle pork with half the oil. Sprin­kle with pep­per and rub to coat. Cook pork, turn­ing, for 12-15 min­utes or un­til cooked through. Trans­fer to a plate. Stand cov­ered for 5 min­utes to rest. Re­duce heat to low. Add bal­samic vine­gar to pan. Bring to a sim­mer. Sim­mer for 5 min­utes or un­til re­duced by half.

2. Place straw­ber­ries, bal­samic vine­gar and lemon juice in a bowl. Toss to com­bine.

3. Slice pork. Place salad leaves on a plat­ter. Top with pork, straw­berry mix­ture, cheese and seeds. Serve. Recipe by Claire Brook­man,

Su­per Food Ideas Photo by Jeremy Si­mons

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