Could substitute chorizo with breakfast sausages if you find chorizo too hot. Its still very good!
Spanish Pork Salad
A deceptively simple yet tasty dish that will have everyone who tries it shouting “Ole!”. Marinade, barbecue, add vegetables and you’re ready to go.
Prep time:
Cook time:
Serves:
4
Ingredients
- 2 Tblsp olive oil
- 1 Tbsp basil pesto
- finely grated zest and juice of 1 large orange
- 400g 100% New Zealand Trim Pork steaks (2cm thick)
- 2 chorizo or spicy sausages, halved lengthwise
- 2 red capsicum, deseeded and thickly sliced
- 2 oranges, peeled and cut into segments
- 8 pimento stuffed olives
- 1 small red onion, finely sliced
- 4 cups baby spinach leaves
Method
1. Combine olive oil, pesto, orange zest and juice in a screw-top jar and shake well. Use half the dressing to marinate 100% New Zealand Trim Pork , making sure the steaks are thoroughly coated. Cover and marinate for at least 30 minutes.
2. Remove steaks from the marinade and barbecue over a moderate heat for about 6 minutes, turning once, until cooked through. Barbecue chorizo and capsicum. Transfer the cooked steak and chorizo to a plate, cover with foil and rest for 3 minutes.
3. Arrange capsicums, orange segments, olives, red onion and spinach on a platter. Slice the rested steaks and chorizo into strips and scatter over the salad. Drizzle with the remaining dressing. Serve immediately with crusty bread on the side.
