Crisp Asian-style salad adds colour to a plate of tender pork and grilled potatoes in this family-friendly meal.
- Cook the potatoes in a large saucepan of salted boiling water for 10 minutes or until tender. Drain. Set aside to cool slightly. Cut the potatoes in half.
- Meanwhile, combine the cabbage, zucchini, carrot, onion, capsicum and sesame seeds in a large bowl. Whisk together the mayonnaise and water in a small bowl. Add the mayonnaise mixture to the cabbage mixture. Season with salt and pepper. Toss to combine.
- Preheat a chargrill on high. Brush the pork with a little oil. Drizzle the remaining oil over the potato. Cook the potato on grill for 8 minutes each side or until charred. While the potato is cooking, heat a large frying pan over medium heat. Add the pork and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 minutes to rest. Divide the pork, potato and coleslaw among serving plates. Serve with mustard.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set