Chipotle pork with quick pickled cucumber salad

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(1)
Main Meals (Dinners)
2 peopleServes
2
Prep   12 min
Cook   12 min
  • Butternut pumpkin, 300 g, skin on
  • Red wine vinegar, 3 tablespoon(s)
  • Lebanese cucumber, 1 cucumber(s), thinly sliced
  • Pepper, any type, ground, 1 pinch(es)
  • Chipotle paste, 1 tablespoon(s)
  • Olive oil, 2 teaspoon(s)
  • Pork leg steak, lean, raw, 300 g, sirloin, trimmed
  • Lime, ½ lime(s), juiced
  • Radishes, red, 4 radish(s), thinly sliced
  • Pickled ginger, 1 tablespoon(s), drained
  • Rocket, any type, 4 cup(s), or spinach or watercress

Method

Slice pumpkin into 2cm thick pieces, cut into wedges. Place in a single layer onto a microwave-safe plate. Cover with damp paper towel. Microwave 4 to 5 minutes until almost tender. Drain well.

Meanwhile, combine the vinegar and cucumber in a small bowl. Season. Stir to coat. Cover, set aside for 10 minutes.

Combine the chipotle paste and oil. Spoon half over the pork, turn to coat both sides. Add the lime juice to the remaining chipotle mix and set aside.

Preheat a barbecue plate, chargrill or non-stick frying pan over medium heat. Cook the pork for 2 minutes each side for medium or until cooked to your liking. Remove to a plate, cover loosely with foil and rest 3 minutes. Barbecue the pumpkin for 4 minutes each side until lightly charred and tender.

Drain the quick pickled cucumber. Add radish and ginger. Arrange leaves and pumpkin onto serving plates. Top with pork. Spoon over reserved chipotle lime dressing. Serve with pickled cucumber salad.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables2.3
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories317
Protein40.2 g
Total fat8.9 g
- Saturated fat2 g
Total carbohydrates14.8 g
- Total sugars11.4 g
Fibre4.4 g
Sodium224 mg

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