• 2 Tbsp olive oil
  • 1 Tbsp basil pesto
  • juice of 1 large orange
  • finely grated zest of 1 large orange
  • 400 g 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

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.

Rate and Review

5 Ratings Spanish Pork Salad

Reviews (5)

Bernard's Review | Rating

Could substitute chorizo with breakfast sausages if you find chorizo too hot. Its still very good!

Jennifer's Review | Rating

Quick and easy very nice salad

leslie's Review | Rating

as per the recipe it is simply quite delicious. yet , if one wants to let there imagination run riot, you can come up with a gastronomical delight. i give it 5 stars for taste and genuinity.

Chris's Review | Rating

Loved the mix of orange with the pork.

linda's Review | Rating

excellent recipe