Caramelised Pork and Pickled Grape Salad

Ingredients

100 g green grapes, halved
100 g red grapes, halved
2 Tbs red wine vinegar
2 Tbs olive oil
1 Tbs honey
1 Tbs brown sugar
4 x 150 g pork Scotch fillet steaks
2 tsp Dijon mustard
1 red oak lettuce, leaves separated
60 g baby rocket
1/2 red onion, thinly sliced
1/2 cup (50 g) walnuts, toasted
100 g goats' cheese, crumbled

Method

Place combined grape, vinegar, oil and honey in a bowl. Season. Toss to combine. Set aside for 15 minutes to pickle.

Meanwhile, heat a barbeque grill or char-grill on medium. Rub the sugar over the pork. Season. Lightly spray with olive oil spray. Cook for 2-3 minutes each side or until pork is caramelised and cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

Drain the grape mixture, reserving the vinegar mixture. Place reserved vinegar mixture in a screw-top jar with mustard. Shake until well combined.

Place lettuce, rocket, onion, walnuts and grape in a large bowl. Drizzle with dressing and toss to combine. Sprinkle with goats' cheese. Serve with the pork.

Credits: Coles

Photo Credits: Coles