Pork hazelnut and couscous salad
Pork, medallion or loin steak, lean, raw
540 g, (Buy 4x150g) fat trimmed
¾ cup(s), (125g)
1 medium, thinly sliced
Baby spinach leaves
¼ cup(s), (35g) toasted, chopped
100 g, (1/2 cup) seeds
1 x 3 second spray(s)
- Lightly spray a chargrill or barbecue with oil and heat on medium-high. Season pork with sumac, salt and pepper. Chargrill pork for 5 minutes each side or until cooked to your liking.
- Meanwhile, cook couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Whisk lemon juice and oil in a bowl until combined. Add capsicum, mint, spinach and couscous. Season and gently toss to combine.
- Slice pork and serve on salad. Sprinkle with hazelnut and pomegranate seeds.