Pistachio dukkah pork with peach and plum salad
Last updated date: 13 January 2022
- 4 small pork medallions
- ¼ cup wholegrain mustard
- 1 tablespoon pistachio dukkah
- 2 limes, cut in half
- 2 peaches, halved, de stonepitXd, cut into wedges
- 1 large Lebanese cucumber, cut in halves
- 2 plums, halved, de stonepitXd, cut into wedges
- 2 cups baby rocketarugulaX leaves
- ¹⁄³ cup parsley leaves
- 2 spring onions, sliced
- 100g low-fat feta, crumbled
- 2 tablespoons lime juice
- 1 clove garlic, crushed
1 Place pork in a shallow glass dish. Brush with 1 tablespoon of the mustard. Sprinkle with dukkah. Heat a chargrill pan or barbecue grill over medium-high heat. Spray pork with oil. Add pork to grill; cook, brushing with another tablespoon of mustard occasionally, for 3 minutes each side, or until browned and just cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes. Slice. Add limes to grill; cook for 2 minutes, or until browned. Transfer to a plate.
2 Meanwhile, combine the peaches, cucumber, the plums, rocket, parsley, shallots and the feta in a bowl. Whisk remaining mustard with the lime juice and garlic. Add mustard mixture to peach mixture; toss to combine. Season with cracked pepper.
3 Spoon peach salad onto a large serving platter. Top with pork. Serve with grilled limes.
If your peaches or plums are soft, add them last rather than tossing them through the salad.
Nutrition Info (per serve)
Total fat 9.0g
–Saturated fat 3.5g
Dietary fibre 4.4g
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