On these hot summer nights a fresh salad can be the perfect dinner.
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But we all know sometimes it can be hard to get excited about salad.
Mix these Australian Pork recipes into your repertoire and you'll be making friends with salad in no time.
PORK AND WATERCRESS SALAD WITH GREEN PEA PESTO
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
2 x 350g pork fillets
2 tbsp balsamic vinegar
1 tbsp olive oil, plus extra to serve
200g sugar snap peas, trimmed
200g snow peas, trimmed
4 cups watercress sprigs, rinsed, dried and chilled
lemon wedges, to serve
Green pea pesto:
1½ cup frozen green peas
2 garlic cloves, crushed
½ cup mint leaves
½ cup extra virgin olive oil
2 tbsp lemon juice
Method:
1. Preheat oven to 200°C/180°C fan-forced. Place pork onto baking tray lined with baking paper. Combine vinegar and oil in a small bowl. Drizzle over pork and season with salt and pepper. Bake for 20-25 minutes or until cooked through. Remove from oven and set aside to rest for 15 minutes.
2. To make the green pea pesto, place frozen peas into a bowl and cover with boiling water. Stand for 2 minutes or until vibrant and defrosted. Drain well and transfer to a small food processor. Add mint, oil and lemon juice. Season with salt and pepper. Process until finely chopped and a smooth paste forms.
3. Bring a medium saucepan of water to the boil over high heat. Add sugar snap peas and snow peas. Cook for 1 minute. Drain, refresh in cold water and set aside to dry. Halve sugar snap and snow peas diagonally.
4. Thinly slice pork. Arrange watercress, sugar snap and snow peas and pork on serving plates. Serve with green pea pesto and lemon wedges.
HAM, ARTICHOKE AND TOMATO SALAD
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
350g Australian sliced leg ham off-the-bone, roughly chopped
350g dried shell or penne pasta
280g jar marinated artichokes, drained and halved
350g tomato medley, halved
1 small red onion, very thinly sliced
¾ cup Kalamata olives
½ cup small basil leaves
Lemon dressing:¼ cup olive oil1 garlic clove, finely minced2 tbsp lemon juice1 tsp finely grated lemon rindMethod:1. Cook pasta in a large saucepan of salted water following packet directions. Drain, refresh in cold water and set aside to dry.2. To make the lemon dressing, place all ingredients into a screw-top jar. Season with salt and pepper. Shake until well combined.3. Place cooled pasta into a large bowl. Add ham, artichokes, tomatoes, onion, olives and half the basil. Toss to combine. Drizzle with the dressing and gently toss. Spoon into a serving bowl. Scatter with remaining basil leaves and serve.