Chargrilled pork summer salad
This chargrilled pork salad is perfect for easy lunches or barbeques on sunny days. It’s packed full of fresh summer flavours like sweetcorn, avocado, cucumber and baby leaf salad, and will have you feeding a crowd in under 40 minutes.
Ingredients
Method
Ingredients
- 3 ears fresh sweetcorn, husks removed
- 8 pork sirloin steaks
- 4 cloves garlic, minced
- 200g baby leaf salad or rocket
- 1 cucumber, sliced
- 1 avocado, sliced
- ⅓ cup coriander leaves
- 2 Tbsp honey
- 2 Tbsp white wine vinegar
Method
- Preheat your barbecue or grill pan to high heat. Brush the corn cobs with olive oil and cook for a few minutes on each side or until lightly charred. Transfer to a plate and set aside until cool enough to touch.
- Mix the garlic with a drizzle of olive oil, season with salt and pepper and brush over the pork steaks. Cook on the barbecue or grill pan for 3-4 minutes on each side, or until cooked through. Transfer to a plate, cover and leave to rest for 5 minutes. Cut the corn kernels from the cob and slice the pork.
- To assemble the salad, place the baby leaf salad in a large serving platter or bowl. Top with cucumber, avocado, charred corn and pork slices.
- Make the salad dressing by combining honey and vinegar with a generous drizzle of olive oil. Season to taste with salt and pepper and drizzle over the salad.
- Scatter over the coriander leaves to finish, then serve and enjoy.
Top tip: Jazz up your salad dressing with the juice of half an orange and two teaspoons of wholegrain mustard for a zesty citrus twist.