PREPARATION TIME 20 MINUTES COOKING TIME 45 MINUTES
300g sweet potato
1 tablespoon caraway seeds
2 teaspoons olive oil
4 x 175g butterflied pork steaks
150g firm goat cheese, crumbled
5 large red radishes (175g), trimmed, sliced thinly
125g baby rocket leaves
DIJON VINAIGRETTE
2 teaspoons Dijon mustard
2 teaspoons olive oil
2 tablespoons red wine vinegar
1 Preheat oven to moderately hot
2 Rinse sweet potato and place in a steamer for 20min or until cooked tender all the way through. Let cool and cut roughly into 1x1cm squares.
3 Meanwhile, make dijon vinaigrette.
4 Using mortar and pestle, crush seeds and oil into a smooth paste; rub into pork, cooked pork on heated lightly oiled grill plate (or grill or barbecue) until cooked as desired. Place sweet potato and vinaigrette in a large bowl with cheese, radish and rocket, toss gently to combine. Serve pork with salad.
DIJON VINAIGRETTE
Place ingredients in screw-top jar; shake well
serves 4 per serving 7.4g carbohydrate; 23.5g total fat (8.7g saturated fat); 1804KJ (431 cal); 47.4g protein
