Pork, papaya and macadamia salad

Cooking Meat Pork, papaya and macadamia salad

Great textures and flavours blend together in this superb gourmet salad.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Heat char-grill or barbecue on high.
  2. Brush pork with a little oil. Season to taste. Char-grill for 4-5 mins each side until cooked to taste. Cover and set aside to rest. Slice thinly.
  3. Meanwhile, in a large bowl, combine rocket, three quarters of papaya, cucumber, onion and macadamias. Drizzle with oil and toss.
  4. In a small bowl, combine yoghurt, chutney and juice. Season to taste. Fold remaining diced papaya through.
  5. Toss pork through salad. Drizzle with yoghurt dressing.

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500g pork fillet, trimmed
Olive oil
80g pkt baby rocket leaves
1 papaya, seeded, peeled, sliced
1 lebanese cucumber, diced
1 small red onion, thinly sliced
1/2 cup macadamias, toasted
2 tbsp macadamia oil
1/2 cup natural yoghurt
2 tbsp mango chutney
1 tbsp lemon juice

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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