This super-lean autumn salad is not only delicious, but its low-cal, low-fat and gluten-free.
- Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place apple and onion on tray. Drizzle with oil. Season. Toss to combine. Roast for 20 minutes or until golden and tender.
- Meanwhile, combine half the lemon juice, syrup, water and chilli in a bowl. Heat a non-stick oven-proof frying pan over medium-high heat. Spray pork with olive oil. Season. Cook, turning, for 5 minutes or until brown. Remove from heat. Pour over lemon juice mixture. Roast for 10-12 minutes or until just cooked through. Transfer to a plate to rest for 5 minutes. Slice pork. Allow pan juices to stand for 5 minutes to thicken.
- Place quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 8-10 minutes or until water is absorbed and quinoa tender.
- Combine quinoa, apple mixture, lentils, parsley, mint, celery and remaining lemon juice in bowl. Season. Divide among plates. Top with pork and pan juices. Sprinkle with herbs and serve with lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set