- 0:10 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1/3 cup olive oil
- 1 teaspoon five-spice powder
- 1/2 cup apricot conserve
- 8 (75g each) pork leg steaks
- 2 teaspoons white wine vinegar
- 400g can apricot halves in natural juice, drained, reserving
- 2 tablespoons juice
- 80g mixed salad leaves
- 1 small Lebanese cucumber, halved, sliced
- 2 tablespoons slivered almonds, toasted
- olive oil cooking spray
Method
- Step 1Place 1/4 cup oil, five-spice and conserve in a bowl. Whisk to combine. Place pork and conserve mixture in a shallow glass or ceramic dish. Turn to coat.
- Step 2Place vinegar, reserved apricot juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Cut apricot pieces in half. Place salad leaves, cucumber, apricots, almonds and vinegar mixture in a bowl. Toss to combine.
- Step 3Spray a barbecue plate or chargrill with oil. Heat on medium heat. Cook pork for 2 to 3 minutes each side or until browned and cooked through. Serve pork with salad.
- Low carb
- Low sodium
- Lower gi
Nutrition
2248 kj
Energy
28.6g
Fat Total
5.2g
Saturated Fat
3g
Fibre
35.3g
Protein
87mg
Cholesterol
160mg
Sodium
34.4g
Carbs (total)
All nutrition values are per serve
Notes
Turn this dish into a picnic salad. Thinly slice cold cooked pork. Toss through salad. Drizzle with dressing just before serving.
- Author: Claire Brookman
- Image credit: Steve Brown
- Publication: Super Food Ideas
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