Peanut and lime pork flatbreads with crunchy slaw

A zingy marinade makes the most of lean pork and the tasty flatbreads keep you feeling satisfied.

Serves 2 • Prep 10 mins • Cook 10 mins

4tbsp peanut butter, crunchy or smooth 4tbsp thick natural yogurt, plus extra, to serve

Juice 1 lime

1tbsp sunflower oil

250g lean pork tenderloin or medallions, cut into 2cm chunks 2 flatbreads

For the slaw:

¼ red cabbage, shredded

1tbsp red or white wine vinegar

100g radishes, thinly sliced ¼ cucumber, deseeded and sliced into half moons

Small bunch coriander, to garnish (optional)

1 In a glass or ceramic mixing bowl, combine the peanut butter, yogurt, lime juice, oil and some black pepper. Add the pork and mix. Leave to marinate in the fridge until ready to cook.

2 In a separate bowl, toss the cabbage with a large pinch of salt and the vinegar, then set aside.

3 When ready to cook, heat the grill to hot, transfer the pork to a foil-lined grill tray and cook for 4-5 mins on each side, until charring in places and cooked through.

4 Warm the flatbreads. Mix the radishes and cucumber with the cabbage. Spread 2tbsp yogurt onto each flatbread, top with the pork, then add a handful of the slaw. Serve with a good grind of black pepper, and a drizzle of oil and coriander if you like. Per serving: 635 cals, 32g fat, 7g sat fat, 38g carbs >>

TIP Use chicken thighs if you prefer. Or for a meat-free option, grill cubes of paneer