Mexican Salad with Grilled Pork

Makes approx. 4 serves
Mexican Salad with Grilled Pork


  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 4 x 125g pork loin steaks
  • Olive oil spray
  • 2 corn cobs of fresh corn kernels
  • 250g punnet cherry tomatoes, halved
  • 4 shallots, trimmed, thinly sliced
  • 400g red kidney beans, rinsed, drained
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh coriander
  • 1/2 avocado, peeled, coarsely chopped



  1. Combine the cumin and chili in a bowl. Sprinkle over each side of the pork. Preheat a chargrill on medium-high. Spray with oil. Cook the pork for 3-4 minutes each side for medium-well or until cooked as desired. Transfer to a plate. Cover loosely with foil and set aside for 3 minutes.
  2. Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook corn, stirring for 3 minutes or until golden. Add the tomato, shallot, and beans and cook for 2-3 minutes or until tomato starts to soften. Stir in the lime juice and chopped coriander.
  3. Slice the pork. Divide corn mixture among serving dishes. Top with pork and avocado. Season with pepper to taste. If desired, top with fresh coriander.


Calories: 325

Protein: 36g

Carbohydrates: 19g

Fat: 10g

Saturated fat: 2g

Fibre: 10g