Dressed in a sweet maple vinaigrette, this warm autumn salad is definitely one to add to the list. Filled with pork and plum, this flavourful dish makes the most of the seasonal fruit and veg.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 500g Coles Australian Pork Mince
- 2 tbs Moroccan seasoning
- 4 plums, halved, stoned
- 2 tbs olive oil
- 120g pkt Coles Australian Spinach & Red Beetroot Leaves
- 4 radishes, trimmed, thinly sliced
- 2 carrots, cut into ribbons
- 1 tbsp olive oil, extra
- 2 tsp maple syrup
- 1 tbs white wine vinegar
- Coles Bakery Stone Baked White Sourdough Vienna, to serve
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Method
Step 1
Combine the mince and Moroccan seasoning in a bowl. Season. Roll tablespoonfuls of pork mixture into 20 patties, flattening slightly.Step 2
Heat a chargrill pan on medium heat. Brush the patties and cut side flesh of plum with oil. Cook the patties for 4 mins each side or until cooked through. Transfer to a plate. Cook the plum, cut-side down, for 3 mins or until charred. Remove from heat.
Step 3
Combine the patties, plum, salad leaves, radish and carrot in large bowl. Whisk the extra oil, maple syrup and vinegar in a small bowl. Add to the salad and toss to combine. Divide among serving bowls. Serve the salad with the bread.
Warm autumn pork and plum salad with maple vinaigrette
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 500g Coles Australian Pork Mince
- 2 tbs Moroccan seasoning
- 4 plums, halved, stoned
- 2 tbs olive oil
- 120g pkt Coles Australian Spinach & Red Beetroot Leaves
- 4 radishes, trimmed, thinly sliced
- 2 carrots, cut into ribbons
- 1 tbsp olive oil, extra
- 2 tsp maple syrup
- 1 tbs white wine vinegar
- Coles Bakery Stone Baked White Sourdough Vienna, to serve
Description
Dressed in a sweet maple vinaigrette, this warm autumn salad is definitely one to add to the list. Filled with pork and plum, this flavourful dish makes the most of the seasonal fruit and veg.
Method
Step 1
Combine the mince and Moroccan seasoning in a bowl. Season. Roll tablespoonfuls of pork mixture into 20 patties, flattening slightly.Step 2
Heat a chargrill pan on medium heat. Brush the patties and cut side flesh of plum with oil. Cook the patties for 4 mins each side or until cooked through. Transfer to a plate. Cook the plum, cut-side down, for 3 mins or until charred. Remove from heat.
Step 3
Combine the patties, plum, salad leaves, radish and carrot in large bowl. Whisk the extra oil, maple syrup and vinegar in a small bowl. Add to the salad and toss to combine. Divide among serving bowls. Serve the salad with the bread.