Eat the WEEK
PORK FILLET SALAD WITH MISO MAPLE DRESSING
PREP + COOK TIME 30 mins SERVES 4
• 1 tablespoon grated fresh ginger
• 2 tablespoons olive oil
• 1 tablespoon mirin
• 800g pork fillets
• 200g kale, stems removed, leaves thinly sliced
• 1 tablespoon fresh lemon juice
• 500g shredded red cabbage
• 1 large fennel bulb, thinly sliced (see Cook’s Notes)
• 2 tablespoons sesame seeds, toasted
• ¼ cup micro herbs (see Cook’s Notes)
MISO MAPLE DRESSING
• 1 tablespoon white miso paste
• 1 tablespoon pure maple syrup
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
1 Preheat oven to 200°C. Combine ginger, 1 tablespoon oil and mirin in a medium bowl. Add pork; turn to coat.
2 Heat a non-stick frying pan over high heat. Cook pork for 3 minutes or until golden brown all over. Transfer to an oven tray, then roast for 15 minutes or until just cooked through. Rest pork, covered loosely, for 5 minutes.
3 Meanwhile, place kale in a large bowl. Add juice and remaining oil. Season well. Massage oil mixture into kale to soften it, then add cabbage, fennel and seeds.
4 Make the Miso Maple Dressing (see below).
5 Place salad on a large plate. Slice pork and add to salad. Drizzle with Miso Maple Dressing, then top with micro herbs.
Miso Maple Dressing
Whisk all ingredients in a small bowl until combined.
PER SERVE Energy 425kcal, 1778kj • Protein 53g • Total Fat 16g • Saturated Fat 3g • Carbohydrate 12g • Fibre 9g • Sodium 342mg • Sugar 11g
