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Recipe

Pork, papaya and macadamia salad

Sep 29, 2012 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Pork, papaya and macadamia salad
  • 500 gram pork fillet, trimmed
  • olive oil
  • 80 gram packet baby rocket leaves
  • 1 papaya, seeded, peeled, sliced
  • 1 lebanese cucumber, diced
  • 1 small red onion, thinly sliced
  • 1/2 cup macadamias, toasted
  • 2 tablespoon macadamia oil
  • 1/2 cup natural yoghurt
  • 2 tablespoon mango chutney
  • 1 tablespoon lemon juice

Method

Pork, papaya and macadamia salad
  • 1
    Heat a char-grill or barbecue on high.
  • 2
    Brush pork with a little oil. Season to taste. Char-grill for 4-5 minutes each side until cooked to taste. Cover and set aside to rest. Slice thinly.
  • 3
    Meanwhile, in a large bowl, combine rocket, 3/4 of papaya, cucumber, onion and macadamias. Drizzle with oil and toss to combine.
  • 4
    In a small bowl, combine yoghurt, chutney and juice. Season to taste. Fold remaining diced papaya through.
  • 5
    Toss pork through salad. Drizzle with yoghurt dressing.

Notes

If preferred, this salad could be made with char-grilled chicken breast. Pawpaw can be used in place of papaya.

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