This recipe is very healthy and easy to make. It is sugar and cholesterol free. This pork fillet, sliced and served over the green salad may be used for lunch,dinner, on sandwiches or in wraps.
Preparation cooking and resting time 25 mins.
2 x 200 g pork fillets
1 level tbs paprika
1 level tsp freshly ground black pepper
1 level tsp pink Himalayan salt or your choice of salt
1/2 level tsp ground turmeric
1/2 level tsp ground cinnamon
1/2 level tsp ground cumin
2 tsp lime or lemon juice
2 tsp grape seeds oil or your choice of good quality oil
Ingredients for salad;
1 punnet cherry tomatoes
2 medium avocados, diced
1 medium cucumber, cut into two lengthways, sliced into angles
1medium purple onion or your choice of onion, peeled, cut into two, thinly sliced
3 handfuls of salad leaves
lime or lemon juice to taste
pink Himalayan salt or choice of salt to taste
1 handful of macadamia & almond nuts, chopped
1 Fresh green or red chilli (optional) thinly sliced
1.In a small bowl, add paprika, black pepper, salt, turmeric, cinnamon, cumin, lime juice and oil.
2. Mix until all ingredients are well combined. Rub the spicy mixture all over the pork fillets until well coated.
3. Heat a griddle pan over medium heat. When pan is hot, place the pork fillets and tomatoes, cook for 4 to 5 minutes or until cooked through, turning meat and tomatoes while cooking.
4. Remove cooked fillets from heat and let rest 5 minutes.
5. In a large bowl, place salad leaves, cucumber and avocado. Add lime juice and salt to taste. Gently toss all ingredients until well combined. Set aside.
7.Arrange the salad on each prepared serving plate. Top with sliced meat and tomatoes then chopped nuts and sliced chilli.
Hint & Tips;
If fresh tomatoes are used cut into halves.
Nuts allergy removed the nuts from this recipe.