Grilled pork with beetroot, apple and quinoa coleslaw

Serves: 4

Time to make: 25 mins

Ingredients

⅓ cup quinoa, rinsed, drained
2 teaspoons fennel seeds, crushed
2 teaspoons caraway seeds, crushed
4 x 150g pork loin cutlets or chops
3 medium-sized beetrootbeetsXs, trimmed, peeled
1 large green apple, cored, cut in thin matchsticks
½ red onion, thinly sliced
½ medium-sized red cabbage, trimmed, shredded
¼ cup roughly chopped flat-leaf parsley
Dressing
1 ½ tablespoons white balsamic vinegar
1 tablespoon wholegrain mustard
2 teaspoons olive oil

Instructions

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1 Place quinoa in a medium-sized saucepan with 2/3 cup water and bring to the boil. Reduce heat to low, cover pan and simmer for 12 minutes or until water has evaporated. Leave to cool.

2 Meanwhile, combine fennel seeds with caraway seeds and sprinkle evenly over pork cutlets. Season with black pepper.

3 Set a large, non-stick frying pan or grill pan over a medium–high heat. Add pork to pan and cook each side for 4 minutes or until done to your liking. Transfer pork to a plate and cover loosely with tinfoil to keep warm. Leave pork to rest for 3 minutes.

4 To make coleslaw, grate beetroot and squeeze out excess moisture. In a large bowl place cooked quinoa, beetroot, apple, onion, cabbage and parsley. Set aside.

5 Whisk dressing ingredients together in a small bowl and add to reserved coleslaw. Toss lightly to combine.

6 Divide coleslaw among plates and serve with grilled pork.

Variations

Make it gluten free: Check mustard is gluten free.

Nutrition Info (per serve)

Calories 342 cal

Kilojoules 1430 kJ

Protein 38 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 15 g

Dietary fibre 10 g

Sodium 320 mg

Calcium 150 mg

Iron 6 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.