Name: Mustard pork salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup vegetable oil; 4 pork butterfly steaks; 2 tablespoon wholegrain mustard; 100 gram baby spinach leaves; 2 lebanese cucumbers, cut into long thin ribbons; 8 small red radishes, scrubbed, sliced; 1 small avocado, sliced; 1 small red onion, thinly sliced; 1/2 cup coriander leaves; 1 tablespoon red wine vinegar

Mustard pork salad

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

1/4 cup vegetable oil

4 pork butterfly steaks

2 tablespoon wholegrain mustard

100 gram baby spinach leaves

2 lebanese cucumbers, cut into long thin ribbons

8 small red radishes, scrubbed, sliced

1 small avocado, sliced

1 small red onion, thinly sliced

1/2 cup coriander leaves

1 tablespoon red wine vinegar

Method

1.Heat 1 tablespoon oil in a large frying pan over moderate heat. Add pork; cook for 2-3 minutes each side or until just cooked.

2.Add mustard to pan; turn pork to coat completely with mustard. Place pork on a heatproof plate. Cover with foil; rest for 5 minutes. Slice thinly.

3.Combine spinach, cucumber, radish, avocado, onion, pork and coriander in a large serving bowl. Whisk vinegar with remaining oil. Drizzle over salad; toss to combine. Serve at once.

Use a vegetable peeler to peel cucumber into long thin ribbons.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%