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Ingredients

100g green grapes, halved
100g red grapes, halved
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon brown sugar
4 x 150g Coles Australian Pork Scotch Fillet Steaks or Sirloin Steaks
2 teaspoon Dijon mustard
1 red oak lettuce, leaves separated
60g pkt Coles Australian Baby Rocket
1/2 red onion, thinly sliced
1/2 cup (50g) walnuts, toasted
100g goat’s cheese, crumbled

Method

Step 1 Place combined grape, vinegar, oil and honey in a bowl. Season. Toss to combine. Set aside for 15 mins to pickle.
Step 2 Meanwhile, heat a barbecue grill or chargrill on medium. Rub the sugar over the pork. Season. Lightly spray with olive oil spray. Cook for 2-3 mins each side or until pork is caramelised and cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3 Drain the grape mixture, reserving the vinegar mixture. Place reserved vinegar mixture in a screw-top jar with mustard. Shake until well combined.
Step 4 Place lettuce, rocket, onion, walnuts and grape in a large bowl. Drizzle with dressing and toss to combine. Sprinkle with goat’s cheese. Serve with the pork.

Caramelised pork with pickled grape salad

How to make Caramelised pork with pickled grape salad

Ingredients

Method