Ingredients
- 350g orange sweet potato, peeled, cut into 5mm-thick slices
- 200g green beans, topped, cut into 3cm pieces
- 2 teaspoons olive oil
- 4 Heart Smart pork butterfly steaks
- 1 bunch watercress, leaves picked (or 100g mixed baby salad leaves)
- 2 Lebanese cucumbers, peeled into long ribbons
Dressing
- 1/3 cup (80ml) fresh Valencia orange juice
- 1 tablespoon wholegrain mustard
- 1 tablespoon honey
- 2 teaspoons olive oil
- 1 garlic clove, crushed
- Salt & freshly ground pepper
Method
- Step 1Place the sweet potato in a shallow microwave-safe dish with a few tablespoons of water. Cook on High/100% for 2-3 minutes or until tender. Drain. Place the beans in a shallow dish with a few tablespoons of water. Cook on High/100% for 1-2 minutes or until bright green and tender crisp. Drain.
- Step 2Heat the oil in a large non-stick frying pan over a medium-high heat. Add the sweet potato and cook for 1-2 minutes each side or until golden. Remove from the pan. Add the pork and cook for 2-3 minutes each side. Cut the steaks in half.
- Step 3To make the dressing, whisk the orange juice, mustard, honey, oil and garlic together. Season well with salt and pepper.
- Step 4Combine the watercress, cucumber, beans and sweet potato. Drizzle salad with the dressing. Top with the pork. Serve immediately.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1475 kj
Energy
7g
Fat Total
1g
Saturated Fat
4g
Fibre
46g
Protein
162mg
Cholesterol
187.99mg
Sodium
14g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Fresh Living
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