Tuesday, 4 September 2012

Pork and bean salad

Pork and bean salad

Recipe ingredients
Lean Pork fillet
Lemon juice and rind
Black pepper
Green beans
Broad beans
Fresh mint


Take 225g (8oz) lean, fully trimmed pork fillet and cut into thin medallions. Marinade for 20 minutes with juice and rind of ½ lemon, 2 cloves garlic, thinly sliced and season with black pepper.

Place 100g (4oz) green beans and 100g (4oz) broad beans into boiling water and lightly cook until they still have ‘bite’ and cool. Heat wok or griddle pan, drain juice from pork and discard. Cook pork and garlic for 2 - 4 minutes each side until lightly browned

Make dressing; mix together 60ml (4 tbsp) natural yogurt with juice and rind of half lemon and 15ml (1 tbsp) fresh mint, chopped.

Pile beans and pork into a salad bowl and drizzle over the dressing, finish with extra fresh mint

Serving suggestion
serve with crusty bread and extra crunchy salad leaves

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