This is a super tasty salad by Donna Hay it is typical of her style of food, fresh, simple and all about flavour. It featured in her magazine, which sadly no longer exists, some 11 years ago and I have been doing it ever since. The pork fillet is marinated in rose harissa, which gives a gentle heat and then charred on the grill pan and served with a salad of charred corn, roasted peppers & risoni, sometimes called Orzo a rice shaped pasta.
Ingredients:
200g risoni/orzo pasta
1 1/2 tbsps rose harissa
3 tbsps olive oil
2 x 320g pork fillets
3 corn on the cobs
200g jarred roasted red peppers, sliced
1 long green chilli, sliced
1/2 cup of fresh coriander leaves
50g rocket
2 tbsps lime juice
coarsely ground black pepper
lime cheeks, to serve
Method:
Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain & set aside.
200g risoni/orzo pasta |
Place rose harrisa and 1 tbsps olive oil in a large bowl and mix to combine. Brush pork with harissa mixture and set aside to marinate for at least half an hour (up to 8 hours)
1 1/2 tbsps rose harissa, 1 tbsp olive oil, 2 x 320g pork fillets |
Heat a char-grill pan over a medium-high heat. Char-grill corn, turning regularly for 10-12 minutes or until cooked. Remove and set aside until cool enough to handle, then remove kernels from the cob by standing cob on it's end and then running a sharp knife down the sides of the cob, staying as close to the core as possible. Place in a large bowl with pasta, pepper slices, chilli, coriander & rocket.
3 corn on the cobs, 200g jarred roasted red peppers, sliced, 1 long green chilli, sliced, 1/2 cup of fresh coriander leaves, 50g rocket. |
Char-grill pork for 12-15 minutes, turning occasionally until cooked, do not over cook or the meat will dry out. Remove from pan and leave to rest for 5 minutes.
Place remaining oil and lime juice & coarsely ground black pepper in a small bowl and mix to combine. Pour over salad and toss gently to combine.
Marinated pork fillets, 2 tbsps olive oil, 2 tbsps lime juice, coarsely ground black pepper |
To serve, divide salad between four serving bowls, slice pork into slices 1cm thick, top each bowl of salad with pork slices, drizzle with harissa juices from pan and serve with the cheek of a lime.
Notes on sourcing ingredients:
Pork fillets from O'Mahonys Butchers, The English Market or any good butcher
Belazu Rose Harissa & Jars of roasted red peppers (whole or sliced) are available from Mr Bells Global Food Emporium, The English Market or your local Deli
Corn & limes from Superfruit, The English Market or other greengrocers or supermarkets
Fresh chillies, rocket and coriander grown in my Click & Grow smart garden
If you are interested in learning more about smart gardens and the benefits of growing your own organic produce 365 days a year in your own home, see my page Smart Garden above and use link for a discount in the Click & Grow store or enter my discount code JACQUI10 at checkout.
Donna Hay is one of my favourite cookery writers, she writes simple recipes that emphasis flavour, in her more recent books many of the recipes are veg-forward, often recreating classics in a modern lighter way but always with flavour as the main ingredient. If you enjoy this recipe by Donna Hay, you may be interested in buying one of her cookery books, click here to buy any of her current cookbooks. Thank you, Jacqui.
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