Grilled pork with zucchini ribbon salad
fresh lemon rind
2 tsp, finely grated
2 clove(s), crushed
medallion pork loin steak
400 g, (4x125g steaks), fat trimmed
2 small, sliced into thin ribbons
4 individual, sliced into thin ribbons
fresh flat-leaf parsley
⅓ cup(s), chopped
¼ cup(s), (20g) toasted
- Combine oil, lemon rind and garlic in a small jug. Season. Rub one third of oil mixture over pork steaks.
- Heat a large frying pan over medium-high heat. Cook pork for 3-4 minutes each side or until just cooked through.
- Meanwhile, cut zucchini and squash into thin ribbons using a mandolin or vegetable peeler. Place in a large bowl. Add lemon juice to remaining oil mixture. Add to zucchini mixture and toss to combine. Stand for 5 minutes. Add parsley and basil leaves to salad and gently toss. Divide zucchini salad among plates, top with pork and sprinkle with almonds.