Fresh and crunchy, the super-healthy salsa complements the chargrilled pork perfectly.
Ingredients
- 250g cherry tomatoes, halved
- 1 firm ripe avocado, peeled, chopped
- 4 spring onions (shallots), thinly sliced
- 45g (1/4 cup) pepitas, lightly toasted
- 1/4 cup chopped fresh coriander
- 1 garlic clove, crushed
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 4 (about 125g each) pork loin steaks, excess fat trimmed
- 2 teaspoons sweet paprika
- 2 cups steamed basmati rice
- Steamed greens, (such as broccolini and snow peas), to serve
Method
- Step 1Combine the tomato, avocado, spring onion, pepitas, coriander, garlic, lime juice and oil in a bowl. Season with pepper.
- Step 2Preheat a barbecue grill or chargrill on medium-high. Spray with olive oil. Sprinkle both sides of pork with the paprika. Cook on grill for 2-3 minutes each side or until just cooked through. Transfer to a chopping board and cover with foil. Set aside for 3 minutes to rest.
- Step 3Cut the pork into 1cm-thick slices. Divide the rice and pork among plates. Top with tomato mixture. Serve with greens.
Nutrition
1765 kj
Energy
16g
Fat Total
3.5g
Saturated Fat
6.5g
Fibre
33g
Protein
37g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: For an omega-3 boost, swap the pork loin steaks for firm white fish fillets and serve them whole, straight from the grill, with the salsa and greens.
Why cherry tomatoes?
- Even more vitamin C and lycopene than regular tomatoes
- Some vitamin E, folate and dietary fibre
Related Video
- Author: Chissy Freer
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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