INGREDIENTS

• 1 red onion

• 2 tomatoes

• 1 lemon

• Parsley

• 2 x 400g cannellini beans

• 4 pork loin steaks

• 2 x 40ml peri peri sauce

• 100g rocket leaves

• 2 tbs olive oil

Allergens: May contain traces of allergens.

METHOD

1. Prep ingredients

Thinly slice the onion. Coarsely chop the tomato. Finely grate the zest of half the lemon, then juice the half. Coarsely chop the parsley leaves, discarding the stems. Drain and rinse the beans.

2. Cook pork

Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the pork for 4-5 mins each side until golden and cooked through. (The pork steaks will be cooked to blush pink, which is desired to ensure the meat is tender and juicy.)

3. Add peri peri sauce

Meanwhile, add half the peri peri sauce to the pork and turn to coat, then cook for 30 secs. Remove from the pan and rest for 4 mins.

Make peri peri dressing

While the pork is resting, combine the lemon zest, remaining peri peri sauce, 1 tbs lemon juice and 2 tsp olive oil in a large bowl and season with salt.

5. Toss salad

Add the onion, tomato, parsley, beans and rocket to the peri peri dressing and toss to combine.

6. Get ready to serve

Slice the pork. Divide the salad and pork among plates and drizzle the pork with the resting juices to serve.