Name: Smoky Pork with Avocado Nectarine Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 x 250g packets Pork Steaks with Sweet & Smokey BBQ Glaze; 10 sourdough bread slices; 2 firm ripe nectarines; 100g baby rocket leaves; 1 large avocado, sliced; 2/3 cup bottled Yoghurt Ranch Dressing and Dip (see Tip)

Smoky Pork with Avocado Nectarine Salad

Maximum flavour for less the effort.

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

TIP: We used Birch and Waite Toghurt Ranch Dressing and Dip in this recipe. You can replace it with other ranch dressings.

Ingredients

2 x 250g packets Pork Steaks with Sweet & Smokey BBQ Glaze

10 sourdough bread slices

2 firm ripe nectarines

100g baby rocket leaves

1 large avocado, sliced

2/3 cup bottled Yoghurt Ranch Dressing and Dip (see Tip)

Method

Heat a lightly oiled, barbecue grill plate over medium heat. Add pork. Cook for 6 minutes. Turn pork over. Cook for a further 2 minutes, or until ork is tender. Remove. Rest, loosely covered with foil for 2 minutes. Cut pork diagonally in half.

Heat the same grill plate over a high heat. Add bread slices. Cook for about 1 to 2 minutes on each side, or until lightly toasted. Remove.

Cut nectarines in half. Remove stones. Cut into wedges.

To serve, place the rocket on a serving platter. Top with pork, nectarine wedges, and avocado. Drizzled over the dressing. Season with salt and pepper. Serve with bread slices.

New Idea team

Ingredients

Method

Related stories

Want the latest food content?