Barbecued pork with nectarine and freekeh salad
Freekeh is young green wheat that has been cracked and toasted. It is highly nutritious and bursting with fibre, so why not swap your rice, couscous or quinoa and try it out today.
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.
TIP: You can use quinoa or couscous instead of freekeh.