Barbecued pork with nectarine and freekeh salad
¼ cup(s), (40g)
¼ cup(s), shredded
¼ medium, finely chopped
4 medium, cut into wedges
lean pork leg steak
360 g, (buy 4x100g steaks), fat trimmed
1 x 3 second spray(s)
- Cook freekeh following packet instructions. Cool slightly. Combine freekeh, cucumber, currants, mint, onion and half the oil in a large bowl. Season with salt and pepper. Toss to combine.
- Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Toss nectarines in half the remaining oil. Cook nectarines, turning occasionally, for 4–5 minutes or until golden and tender. Transfer to a plate. Cover loosely with foil to keep warm.
- Brush pork with remaining oil. Season with salt and pepper. Cook for 2–3 minutes each side or until cooked through. Serve salad topped with pork and nectarines.