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Winter salad of pork, apple and bitter leaves

Name: Winter salad of pork, apple and bitter leaves
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 small (200g) red cabbage, finely shredded; 1 each radicchio and witlof; 1 Pink Lady apple, cut into thin wedges; 400g can chickpeas, rinsed, drained; 150g green beans, trimmed; 4 (500g) pork loin medallions; 1 tablespoon olive oil; 2 tablespoons pumpkin seeds (pepitas); 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 2 teaspoons Dijon mustard; 1 tablespoon apple sauce; 2 tablespoons apple juice

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15m

Winter salad of pork, apple and bitter leaves

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by Jill Dupleix

Food writer

Oct 03, 2015

It's time for a 'little-and-a-lot' salads - a little lean meat and a lot of seasonal vegetables, bitter leaves, fruits and nuts tossed with a rich apple and mustard dressing.

1/4 small (200g) red cabbage, finely shredded
1 each radicchio and witlof
1 Pink Lady apple, cut into thin wedges
400g can chickpeas, rinsed, drained
150g green beans, trimmed
4 (500g) pork loin medallions
1 tablespoon olive oil
2 tablespoons pumpkin seeds (pepitas)

Apple and mustard dressing

2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon apple sauce
2 tablespoons apple juice

Method

1.

Whisk dressing ingredients in large bowl and season. Set half the dressing aside. Add cabbage to the dressing in the large bowl and toss to combine. Separate radicchio and witlof leaves, then toss with cabbage, along with apple and chickpeas.
2.

Cook beans in boiling, salted water for 4 minutes or until just tender. Drain, refresh under cold water and add to the salad.
3.

Heat a frypan over medium heat. Brush pork with oil and season, then cook for 2 minutes each side or until browned. Remove from the pan and rest for 2 minutes. Add the seeds to the pan and cook for 1-2 minutes until toasted. Slice the pork and serve with salad, pumpkin seeds and reserved dressing.