Cajun pork with cheat’s succotash
2
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
The American inspired succotash filled with corn, beans, sweet grape tomatoes and cucumber matches perfectly with Cajun rubbed pork.
Ingredients
Pork leg steak, raw
400 g, (Buy 4 x 125g)
Cajun seasoning
2 tbs
Olive oil
1 tbs
Canned corn kernels, rinsed and drained
250 g, (420g can) no added salt
Lebanese cucumber
70 g, (Buy 1 medium) peeled, quarted, chopped
Tomato(es)
200 g, grape, quartered
Canned mixed beans
1 can(s), no added salt, drained
Lemon juice
1 tbs
Fresh flat-leaf parsley
⅓ cup(s), torn
Mixed salad leaves
75 g, baby
99% fat-free, plain Greek yoghurt, unsweetened
140 g, (1/2 cup)
Instructions
1
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.
2
Meanwhile, combine corn, cucumber, tomatoes, beans, lemon juice, parsley and remaining oil in a medium bowl.
3
Cut pork in half crossways and serve with succotash, salad leaves and yoghurt.
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