Cajun pork with cheat’s succotash
Lean pork leg steak
400 g, (Buy 4 x 125g)
Canned corn kernels in brine, rinsed, drained
250 g, (420g can) no added salt
70 g, (Buy 1 medium) peeled, quarted, chopped
200 g, grape, quartered
Canned mixed beans
1 can(s), no added salt, drained
Fresh flat-leaf parsley
⅓ cup(s), torn
Mixed salad leaves
75 g, baby
99% fat-free plain Greek yoghurt
140 g, (1/2 cup)
- Sprinkle both sides of the pork with cajun seasoning. Heat half the oil in a large frying pan over high heat. Cook the pork for 2 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.
- Meanwhile, combine corn, cucumber, tomatoes, beans, lemon juice, parsley and remaining oil in a medium bowl.
- Cut pork in half crossways and serve with succotash, salad leaves and yoghurt.