Homemade pickled jalapeño chilli makes a tasty, fiery dressing which perfectly complements the tender pork and sweet yellow peaches in this low-fat salad.
- For the pickled jalapeño, combine the chilli and onion in a small bowl. Combine vinegar, sugar and salt in a microwave-safe bowl. Microwave on High for 30 seconds or until hot. Pour over chilli mixture. Set aside to develop the flavours.
- Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Place bread on prepared tray. Drizzle with oil. Season. Bake for 12 minutes or until the bread is golden and crisp.
- Heat an ovenproof frying pan over medium-high heat. Spray the pork with oil. Season. Cook, turning, for 5 minutes or until browned. Transfer to oven. Roast for 8 minutes. Pour over combined honey and vinegar. Roast for a further 5 minutes or until just cooked through. Set aside to rest for 5 minutes. Slice the pork.
- Arrange the rocket, basil, peach, fennel, tomato and sliced pork on a serving plate. Drizzle with the pickled jalapeño mix, pan juices from the pork and extra olive oil.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set