Pork and Pepper Salad

Pork and Pepper Salad

 

Serves 1

 

4oz/113g lean pork fillet
1 tbsp Worcestershire sauce
1 level tsp clear honey
½ small red pepper
½ small green pepper
½ small yellow pepper
A few salad leaves
1 level tsp wholegrain mustard
2 tsp white wine vinegar
Granulated artificial sweetener, to taste

 

 1. Remove all visible fat from the pork and cut into bitesize chunks. Place in a bowl and toss in the Worcestershire sauce and honey
2. Remove the stalk and seeds from the peppers and chop into chunks.
3. Preheat the grill to a hot setting and line the grill pan with foil. Arrange the pork and chopped peppers in the grill pan and cook for 12-15 minutes, turning frequently, until tender, cooked and lightly charred. Drain and allow to cool.
4. Once cool arrange the salad leaves in a plastic container and top with the pork and peppers. Chill until ready to eat. To make the dressing, mix the mustard and vinegar with sweetener to taste and store in a leakproof container until ready to serve. Pour the dressing over the salad just before serving (this prevents the leaves becoming soggy).