Balsamic pork with roasted pear, spinach and feta salad

Author: Georgia Rickard

Photographer: Ian Wallace

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Serves: 4

Time to make: 20 mins

Ingredients

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4 large firm, ripe beurre bosc pears, peeled, quartered, cored
2 red onions, cut in thin wedges
spray oil
4 x 140g pork loin cutlets
2 teaspoons ground cumin
4 cups baby spinach
400g can cannellini beans, drained, rinsed
75g feta cheese, crumbled
¼ cup lightly toasted pumpkin seeds
balsamic vinegar, to drizzle

Instructions

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1 Preheat flat barbecue grill to a medium heat. Spray pears and onion with oil. Cook for about 5 minutes until browned.

2 Meanwhile, sprinkle pork with cumin. Barbecue pork on grill for 3-4 minutes each side or until golden brown and cooked to your liking.

3 In a large mixing bowl place roasted pears, onion, spinach, beans, feta and pumpkin seeds. Gently toss to combine. Divide salad among 4 serving plates and top each with a pork cutlet. Drizzle with a little balsamic and serve immediately.

Variations

Make it gluten free: Check ground cumin is gluten free.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2010 kJ

Protein 45 g

Total fat 19 g

Saturated fat 7 g

Carbohydrates 30 g

Sugar 24 g

Dietary fibre 10 g

Sodium 690 mg

Calcium 230 mg

Iron 8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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