Pork primavera salad

Ingredients (serves 4)

• 400g pork fillet
• Olive oil spray
• 150g (1 cup) frozen broad beans
• 230g (1 1/2 cups) frozen baby peas
• 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
• 160g snow peas, trimmed
• 35g (1/3 cup) finely grated parmesan
• 80ml (1/3 cup) light cream
• 2 tsp finely grated orange rind
• 2-3 tbs fresh orange juice
• 2 tsp Dijon mustard
• 1 garlic clove, crushed

Method

1. Preheat a chargrill on medium. Spray the pork with olive oil spray. Season with salt and pepper. Cook on grill for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice.
2. Meanwhile, cook the broad beans, peas and asparagus in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Transfer to a bowl of iced water for 2-3 minutes to refresh. Drain. Peel the broad beans.
3. Combine the pork, broad beans, peas, asparagus, snow peas and parmesan in a large bowl.
4. Whisk together the cream, orange rind, orange juice, mustard and garlic in a jug. Season with salt and pepper. Divide the salad among serving plates and drizzle over the dressing to serve.

Notes

• Lean cuts of pork, such as pork fillet, are lower in fat than skinless chicken breast and contain twice the iron – two reasons to include it in your weekly diet.
• More options:
• Chicken & rocket primavera salad: Replace the pork with 400g shredded Woolworths country-style roast chicken. Replace the grated parmesan with shaved parmesan. Replace the light cream with light sour cream. Replace the Dijon mustard with wholegrain mustard. Add 1 x 120g pkt baby rocket to the salad in step 3.
• Pork & spinach salad with creamy dressing: Omit asparagus and cream. Add 100g baby spinach leaves in step 3. Place 250ml (1 cup) light evaporated milk and 2 tsp cornflour in a saucepan over low heat. Cook, stirring, for 2-4 minutes or until sauce thickens. Whisk in the orange rind, orange juice, mustard and garlic. Set aside to cool. Pour over the salad and toss to combine.
• Lemon & green bean lamb salad: Omit the broad beans. Replace the pork fillet with 400g lamb eye of loin (backstrap). Add 100g green beans, topped, thinly sliced, to the pan with the peas in step 2. Replace the orange rind and juice with lemon rind and juice and 2 tsp cornflour in a saucepan over low heat. Cook, stirring, for 2-4 minutes or until sauce thickens. Whisk in the orange rind, orange juice, mustard and garlic. Set aside to cool. Pour over the salad and toss to combine.

Source

Good Taste – January 2007, Page 38
Recipe by Kerrie Butler