Lemon and thyme pork with cabbage salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 30 mins

Ingredients

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4 x 125g lean pork medallions

1 tablespoon zest of lemon

1 tablespoon finely chopped fresh thyme

spray oil

4 cups savoy or white cabbage, finely shredded

2 large carrots, grated

1 apple, cored, thinly sliced

1 cup fresh flat-leaf parsley

4 tablespoons pumpkin seeds

4 tablespoons fat-free French dressing

4 teaspoons Dijon mustard

2 tablespoons pecans, toasted

2 mountain bread wraps or light wraps, halved

Instructions

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1 Sprinkle both sides of pork with lemon zest and thyme. Spray a large frying pan with oil and place over a high heat. Cook pork for 3-4 minutes on each side or until browned and cooked through.

2 Meanwhile, combine cabbage, carrots, apple, parsley, pumpkin seeds, dressing and mustard in a large bowl. Toss to combine.

3 Divide salad among serving plates and sprinkle with pecans. Top with pork. Serve with wrap.

Variations

Make it gluten free: Use gluten-free wraps and check dressing and mustard are gluten free.

Nutrition Info (per serve)

Calories 361 cal

Kilojoules 1510 kJ

Protein 36 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 6 g

Sodium 430 mg

Calcium 140 mg

Iron 7.5 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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