1 tablespoon extra virgin olive oil
1 tablespoon wholegrain mustard
2 garlic cloves, crushed
4 x 120g pork steaks (females)
4 x 220g pork steaks (males)
Olive oil spray
3 Roma tomatoes, quartered
100g baby spinach leaves
100g green beans, blanched, halved
1 small red onion, sliced thinly
1 tablespoon red wine vinegar
- Combine oil, mustard and garlic in a small bowl. Coat each pork steak in the mustard paste.
- Heat a large frying pan and spray with olive oil. Cook steaks for 3-5 minutes each side.
- Heat a grill to high. Spray tomatoes with olive oil, and place under the grill for 5-10 minutes. Remove from heat and combine in a large bowl with spinach, onion, beans and vinegar. Toss gently.
- Distribute salad between serving plates and top with warm pork steak.
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