Piri piri pork with grilled corn, avocado and rocket salad
- 4 x 125g pork loin steaks, fat trimmed
- 1½ teaspoons piri piri seasoning
- 3 corn sweetcornXcobs, husks and silks removed
- 400g can no-added-salt four-bean mix, rinsed and drained
- 1 small avocado, diced
- 1½ cups cherry tomatoes, halved
- 6 cups baby rocketarugulaX
- 1 tablespoon lime juice
1 Preheat a barbecue hotplate or chargrill pan to medium-high. Sprinkle pork evenly with piri piri seasoning. Lightly spray pork and corn with olive oil. Set pork aside.
2 Cook the corn, turning, for 10-12 minutes, or until lightly charred and tender. Cook pork for 3 minutes each side, or until cooked to your liking. Transfer pork to a plate and loosely cover with foil. Set aside to rest for 5 minutes before slicing.
3 Carefully cut corn kernels from cob. Into a large bowl, place corn, beans, avocado, tomatoes, rocket and pork. Drizzle mixture with lime juice and 2 teaspoons of olive oil. Gently toss to combine. Serve.
Nutrition Info (per serve)
Total fat 22g
Saturated fat 4g
Dietary fibre 18g
Make it gluten free: Check piri piri seasoning is gluten free.
Make it vegan: Replace pork with Frys Golden Crumbed Schnitzels, barbecued until cooked and tender.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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