Warm Pork and Plum Salad with Maple Vinaigrette

Ingredients

500 g pork mince
2 Tbs Moroccan seasoning
4 plums, halved, stoned
2 Tbs olive oil
120g packet spinach & red beetroot leaves
4 radishes, trimmed, thinly sliced
2 carrots, cut into ribbons
1 Tbs olive oil, extra
2 tsp maple syrup
1 Tbs white wine vinegar
Sourdough Vienna, to serve

Method

Combine the mince and Moroccan seasoning in a bowl. Season. Roll tablespoonfuls of pork mixture into 20 patties, flattening slightly.

Heat a char-grill pan on medium heat. Brush the patties and cut side flesh of plum with oil. Cook the patties for 4 minutes each side or until cooked through. Transfer to a plate. Cook the plum, cut-side down, for 3 minutes or until charred. Remove from heat.

Combine the patties, plum, salad leaves, radish and carrot in large bowl. Whisk the extra oil, maple syrup and vinegar in a small bowl. Add to the salad and toss to combine. Divide among serving bowls. Serve the salad with the bread.

Credits: Coles

Photo Credits: Coles