Home Food and Drink Miso pork, beetroot and pea salad

Miso pork, beetroot and pea salad

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Miso pork beetroot and pea salad

For a healthy weeknight dinner that is ready in a flash, try this tender pork salad. Topped with a sweet and tangy balsamic, miso dressing it’s flavour packed and gluten-free, low fat and only 300 cals per serve!

Ingredients (10)

– 1 tsp maple syrup
– 60ml (1 ⁄4 cup) fresh orange juice
– 2 tsp gluten-free miso paste
– 500g pork fillet
– 200g sugar snap peas, trimmed
– 1 bunch asparagus, trimmed
– 2 tsp white balsamic condiment
– 400g can no-added-salt cannellini beans, rinsed, drained
– 350g cooked baby beetroot, cut into wedges
– 1 ⁄2 cup fresh mint leaves

Method

Step 1

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.

Step 2

Combine the maple syrup, 1 tbsp orange juice and 1 tsp miso in a bowl.

Step 3

Spray a large non-stick frying pan with oil. Cook the pork over high heat for 2 minutes each side or until browned. Transfer to prepared tray. Brush the pork with the maple syrup mixture. Roast for 10 minutes or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thickly slice.

Step 4

Meanwhile, cook the sugar snap peas and asparagus in a steamer basket over a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Halve sugar snap peas lengthways.

Step 5

Combine the balsamic and remaining orange juice and miso in a large bowl. Add the cannellini beans, sugar snap peas and asparagus. Toss until combined.

Step 6

Divide the cannellini mixture and pork among serving plates. Top with the beetroot and mint. Season and serve.