Barbecue pork with potato salad

Ingredients (serves 4)

• 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 thick, plain yoghurt

Method

1. Preheat 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.
2. Spoon 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.
3. Meanwhile, 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.
4. Make dressing: Whisk all ingredients, 2 teaspoons hot water and salt and pepper in a jug. Pour over potato salad. Toss gently to combine.
5. Spoon potato salad onto plates and serve with pork medallions.