Sumac pork, sweet potato and bean salad with orange dressing
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Sumac is a dark red Middle Eastern spice that adds a tart, tangy flavour to the pork that compliments the chargrilled vegetables.
Ingredients
Ground sumac
1½ tsp
Pork loin chop, raw
360 g, (buy 400g) or steaks, fat trimmed
Olive oil
3 tsp
Orange sweet potato (kumara)
540 g, (buy 600g) peeled, cut into 5mm thick rounds
Red capsicum
2 medium, cut into 2cm wide strips
Green string beans
200 g, thickly sliced
Orange(s)
2 medium, (Navel)
Watercress
75 g, leaves
Balsamic vinegar
1 tbs, white
Oil spray
1 x 3 second spray(s)
Instructions
1
Sprinkle 1 teaspoon of the sumac on both sides of the pork. Heat a chargrill or barbecue over medium-high heat. Brush the pork with 1 teaspoon of the oil. Cook for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes, to rest.
2
Lightly spray the sweet potato and capsicum with oil. Cook the sweet potato for 3-4 minutes each side, and capsicum for 2 minutes each side on same chargrill or until lightly charred. Set aside.
3
Meanwhile, steam the beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
4
Segment the oranges, catching any juices in a bowl. Combine the orange segments, beans, grilled vegetables and watercress in a large bowl. Whisk 1 tablespoon of the reserved orange juice, remaining sumac, vinegar and remaining olive oil in a small bowl. Add to the salad, season with salt and pepper and toss to combine.
5
Thickly slice the pork. Serve the salad topped with the pork slices.
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