Spring time was made for easy entertaining, so turn up the heat for this terrific pork dish with potato salad.
Ingredients
- 600g Desiree potatoes, cut into 3cm chunks
- 2 green onions, trimmed, sliced diagonally
- 100g semi-dried tomatoes (not in oil)
- 2 teaspoons light olive oil
- 85g green olives stuffed with feta cheese, sliced (see note)
- 60g baby spinach leaves, trimmed
- 8 small pork loin medallions, trimmed
- olive oil cooking spray
Dressing
- 1 teaspoon honey
- 1 tablespoon wholegrain mustard
- 1 tablespoon lemon juice
- 1 small garlic clove, crushed
- 1 tablespoon plain yoghurt (thick)
Method
- Step 1Preheat a barbecue plate and grill on medium-high heat. Place potato, in a single layer, in a microwave-safe dish. Drizzle with 1 tablespoon water. Cover. Cook on HIGH (100%) for 8 to 9 minutes or until just tender. Drain. Add green onion, tomatoes and oil. Toss gently to combine.
- Step 2Spoon potato mixture onto barbecue plate. Cook, turning often, for 3 to 5 minutes or until potato is light golden. Transfer to a large bowl. Add olives and baby spinach. Toss gently.
- Step 3Meanwhile, lightly spray pork with oil. Season with salt and pepper. Cook on barbecue grill for 4 to 5 minutes on each side or until just cooked through.
- Step 4Make dressing: Whisk all ingredients, 2 teaspoons hot water and salt and pepper in a jug. Pour over potato salad. Toss gently to combine.
- Step 5Spoon potato salad onto plates and serve with pork medallions.
Nutrition
1733 kj
Energy
12.7g
Fat Total
3.5g
Saturated Fat
4.8g
Fibre
45.6g
Protein
473mg
Sodium
35.1g
Carbs (total)
All nutrition values are per serve
Notes
Note: Stuffed green olives are available in the deli section of the supermarket.
- Author: Kim Meredith
- Image credit: Louise Lister
- Publication: Super Food Ideas
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