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Ingredients

1 teaspoon ground cumin
1/2 teaspoon dried chilli flakes
4 (125g each) pork loin steaks
Olive oil spray
280g (about 2 corncobs) fresh corn kernels
250g punnet cherry tomatoes, halved
4 shallots, trimmed, thinly sliced
400g can red kidney beans, rinsed, drained
1 tablespoon fresh lime juice
1/4 cup chopped fresh coriander
1/2 avocado, peeled, coarsely chopped
Fresh coriander sprigs, to serve

Method

Step 1 Combine the cumin and chilli 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 to your liking. Transfer to a plate. Cover loosely with foil and set aside for 3 minutes to rest.
Step 2 Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook corn, stirring, for 3-4 minutes or until golden. Add the tomato, shallot and beans and cook, stirring occasionally, for 2-3 minutes or until tomato just starts to soften. Stir in the lime juice and chopped coriander.
Step 3 Slice the pork. Divide corn mixture among serving dishes. Top with pork and avocado. Season with pepper. Top with fresh coriander.

Mexican corn & bean salad with grilled pork

How to make Mexican corn & bean salad with grilled pork

Ingredients

Method