Piri piri pork with grilled corn, avocado & rocket salad
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Time to make:
$3.40 per serve
(at time of publication)
Full ingredients list:
4 x 125g pork loin steaks, fat trimmed
1½ teaspoons piri piri seasoning
3 corn cobs, husks and silks removed
1 x 400g can no-added-salt four-bean mix, rinsed, drained
1 small avocado, diced
1 x 250g punnet cherry tomatoes, halved
100g baby rocket
1 tablespoon lime juice
Nutritional information (per serve)
Instructions and steps:
1 Preheat barbecue hotplate or chargrill pan over medium-high heat. Sprinkle pork evenly with piri piri seasoning. Lightly spray pork and corn with olive oil.
2 Cook the corn, turning, for 10–12 minutes, or until lightly charred and tender. Cook pork for 3 minutes each side, or until cooked to your liking. Transfer the pork to a plate and loosely cover with foil. Set aside to rest for 5 minutes before slicing.
3 Carefully cut corn kernels from cob and place into a large bowl. Add the four-bean mix, avocado, tomatoes, rocket and the pork. Drizzle mixture with lime juice and 2 teaspoons of olive oil, and gently toss to combine. Serve.
About this recipe
First published: November 2018