Piri Piri Pork Salad
Ready in 15 minutes and perfect for lunch the next day!
Servings: 4 bariatric serves
Calories: 220kcal
Ingredients
- 250 g pork loin steaks fat trimmed
- ½ tsp piri piri seasoning
- 1 corn cob husks and silks removed
- 125 g can four-bean mix rinsed, drained
- ½ small avocado diced
- 125 g cherry tomatoes halved
- 50 g baby spinach or rocket
- ½ tbsp lime juice
- 1 tsp olive oil
Instructions
- Preheat barbecue hotplate or chargrill pan over medium-high heat. Sprinkle pork evenly with piri piri seasoning. Lightly spray pork and corn with olive oil.
- Cook the corn, turning, for 10–12 minutes, or until lightly charred and tender. Cook pork for 3 minutes each side, or until cooked to your liking. Transfer the pork to a plate and loosely cover with foil. Set aside to rest for 5 minutes before slicing.
- Carefully cut corn kernels from cob and place into bowl. Add the four-bean mix, avocado, tomatoes, rocket and the pork. Drizzle mixture with lime juice and olive oil, and gently toss to combine then serve.
Notes
- Halve the recipe again if it’s just you – you’ll have one serve for dinner and one for lunch the next day.
- If you're feeding others, 2-3 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
Nutrition
Calories: 220kcal | Carbohydrates: 17g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 42mg | Potassium: 652mg | Fiber: 6g | Sugar: 3g | Vitamin A: 528IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 2mg