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Ingredients

250g cherry tomatoes, halved
1 firm ripe avocado, peeled, chopped
4 spring onions (shallots), thinly sliced
45g (1/4 cup) pepitas, lightly toasted
1/4 cup chopped fresh coriander
1 garlic clove, crushed
1 tablespoon lime juice
2 teaspoons olive oil
4 (about 125g each) pork loin steaks, excess fat trimmed
2 teaspoons sweet paprika
2 cups steamed basmati rice
Steamed greens, (such as broccolini and snow peas), to serve

Method

Step 1 Combine the tomato, avocado, spring onion, pepitas, coriander, garlic, lime juice and oil in a bowl. Season with pepper.
Step 2 Preheat a barbecue grill or chargrill on medium-high. Spray with olive oil. Sprinkle both sides of pork with the paprika. Cook on grill for 2-3 minutes each side or until just cooked through. Transfer to a chopping board and cover with foil. Set aside for 3 minutes to rest.
Step 3 Cut the pork into 1cm-thick slices. Divide the rice and pork among plates. Top with tomato mixture. Serve with greens.

Pork with avocado, cherry tomato and pepita salsa

How to make Pork with avocado, cherry tomato and pepita salsa

Ingredients

Method