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
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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.
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.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 4g
Dietary fibre 18g
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