Grilled pork with zucchini ribbon salad
3
Points®
Total time: 20 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Using a mandolin to cut your zucchini and squash creates ribbon thin strips which means you don't have to cook your vegies as long, whilst adding texture and pop of colour to your salad.
Ingredients
Olive oil
1 tbs
Fresh lemon rind
2 tsp, finely grated
Garlic
2 clove(s), crushed
Pork medallion or loin steak, raw
400 g, (4x125g steaks), fat trimmed
Zucchini
2 small, sliced into thin ribbons
Button squash
4 individual, sliced into thin ribbons
Lemon juice
2 tbs
Fresh flat-leaf parsley
¾ cup(s)
Fresh basil
⅓ cup(s), chopped
Flaked almonds
¼ cup(s), (20g) toasted
Instructions
1
Combine oil, lemon rind and garlic in a small jug. Season. Rub one third of oil mixture over pork steaks.
2
Heat a large frying pan over medium-high heat. Cook pork for 3-4 minutes each side or until just cooked through.
3
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.
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