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Piri piri pork with grilled corn, avocado and rocket salad

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Serves: 4
Time to make: 15 mins

Total cost: $ 25.60 / $ 6.40 per serve

(at time of publication)


Piri piri pork with grilled corn, avocado and rocket salad

  • Ingredients

  • Nutrition Info.(per serve)

  • 4 x 125g pork loin steaks, fat trimmed
  • 1½ teaspoons piri piri seasoning
  • 3 corn cobs, 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 rocket
  • 1 tablespoon lime juice

  • Nutrition Info

    • Kilojoules 2150kJ

    • Calories 514cal

    • Protein 40g

    • Total fat 22g

    • Saturated fat 4g

    • Carbohydrates 30g

    • Sugars 12g

    • Dietary fibre 18g

    • Sodium 180mg

    • Calcium 90mg

    • Iron 4.5mg

    Instructions

    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.


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    Variations

    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.

    HFG tip

    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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    Author: Chrissy Freer -
    Photographer: Mark O'Meara
    First published: Feb 2019
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