Lemon and thyme pork with cabbage salad

Author: Liz Macri - Recipe Writer & Editor

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

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

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 361cal

Kilojoules 1510kJ

Protein 36g

Total fat 15g

–Saturated fat 3g

Carbohydrates 20g

–Sugars 14g

Dietary fibre 6g

Sodium 430mg

Calcium 140mg

Iron 7.5mg

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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