I think I need to start a salad bowl series. For with the warmer weather lingering on, salad bowls continue to make a regular appearance at dinner time.
The basis is generally the same – a protein, some sort of carbohydrate or other filler and, of course, lots of salad.
On this occasion, a spice-rubbed pork was the star of the show. A protein that I turn to quite often not only because it is quick to cook but its also nice and lean.
Beans added some filler, grilled pineapple gave the whole bowl a certain ‘zing’ and the rest of the bowl was filled with lots of salad and other goodies.
Another tasty addition to what’s fast becoming my salad bowl addiction!
Spiced pork, pineapple and bean salad bowl (serves 2)
- 250g pork fillet
- 1tbs olive oil
- 1 tsp mixed spice
- 1/2 tsp chilli powder
- 6 pineapple slices
- 2 tbs brown sugar
- 1 small can of black beans, drained and rinsed
- 1/2 red onion, diced
- 1 tomato, diced
- 1/2 tsp minced garlic
- 1tsp lime juice
To serve: coriander, avocado (diced), mesculin and shredded coleslaw (I bought a plain pre-cut bag, and added my own dressing of a little natural yoghurt and dijon mustard).
- Preheat oven to 200C and line a baking tray with paper.
- Combine oil and spices in a shallow bowl, then add pork – turning to coat. Allow to marinate for an hour or so if you have time.
- Place the pork fillet on teh tray and bake for 20 minutes or so or until cooked through. . Remove from oven. Transfer to a heatproof plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, sprinkle the pineapple slices with the brown sugar and grill until golden.
- To make the bean salad: combine the beans, tomato, onion, garlic and lime juice and coriander. Season to taste.
- Divide greens, coleslaw, bean salad, pineapple and avocado among serving bowls. Top with sliced pork and coriander.