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Pork and bean salad with lemon, garlic and mint dressing |
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 This hearty salad is a meal in itself that combines pan-cooked pork fillet medallions with beans, fresh mint and yogurt. As well as tasting great, it’s full of immunity-boosting minerals including iron and potassium.
Cooking time: approx 10 minutes
Calories (per serving): 1061kj/253kcal
Fat (per serving): 9g
Serves 2
225g (8oz) lean fully trimmed pork fillet, cut into thin medallions
juice and rind of 1 lemon
2 cloves garlic, thinly sliced
black pepper
100g (4oz) green beans
100g (4oz) broad beans
60ml (4 tbsp) natural yogurt
15ml (1 tbsp) fresh mint, chopped, plus a little extra for serving
Marinate the pork for 20 minutes with the juice and rind of half the lemon and the garlic. Season with black pepper.
Put the green beans and broad beans into boiling water and lightly cook until al dente then allow to cool.
Heat a wok or griddle pan. Drain the juice from the pork and discard. Cook the pork and garlic for 2-4 minutes each side until lightly browned.
To make the dressing, mix together the natural yogurt with the juice and rind of remaining half a lemon and the chopped mint.
Pile the beans and pork into a salad bowl and drizzle over the dressing. Finish with some extra fresh mint and serve with crusty bread nd crunchy salad leaves.
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Chicken is simmered with aromatic spices, creating a rich, flavoursome meal.
This sweet bread is a great accompaniment to mid-morning coffee. 
