Balsamic pork with roasted pear, spinach and feta salad
Serves: 4
Time to make: 20 mins
Total cost: $22.28 / $5.57 per serve
(at time of publication)
Ingredients
- 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
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Instructions
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 480cal
-
Kilojoules 2010kJ
-
Protein 45g
-
Total fat 19g
-
–Saturated fat 7g
-
Carbohydrates 30g
-
–Sugars 24g
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Dietary fibre 10g
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Sodium 690mg
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Calcium 230mg
-
Iron 8mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
