pork-veg-salad-tangerine

Pork and Vegetables Salad with Tangerine Dressing

Total time: 30 minutes

Serves 4

8.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

400g - Pork, tenderloin, lean only, raw, fillet cut

2 pcs (2” dia) - Limes, raw, juiced and zest

2 tsp - Corn oil

½ tsp - Chili flakes

3 pcs - Garlic cloves, thinly sliced

2 tb - Tangerine juice, raw

1 ½ tsp - Maple syrup, flavoured, sugar free

⅓ cup - Olive oil, extra virgin

¾ fruit - Lemon, fresh, juiced and zest

1 pinch - Sea salt

1 pinch - Black pepper

453g - Farro, ready to eat

3 cups 1” pieces - Kale, raw, coarsely chopped

10g - Mint, fresh, raw

UTENSILS

Microwave, Non-stick grill pan with lid, Chopping board, Knife, Bowl

INSTRUCTIONS

1. Combine the pork, lime juice and zest, corn oil, chilli flakes and garlic in a bowl. Mix to coat evenly. Set aside.

2. Combine the extra virgin olive oil, tangerine juice, sugar-free maple syrup, lemon juice and zest, sea salt and pepper. Whisk until well combined and set aside.

3. Heat the non-stick grill pan over high heat. Add the pork, cover and grill for 10-12 mins, turning occasionally. Cut into small cubes and set aside.

4. Reheat the ready to eat farro in the microwave for 2-3 minutes. Transfer the reheated farro to a dish bowl.

5. Add the kale, pork cubes and fresh mint leaves. Drizzle with the tangerine dressing. Toss to combine evenly and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 316g