Michelle Bridges: quick and healthy recipe
Warm chargrilled pork fillet and cranberry salad.
Pork is an excellent meat and isn't fatty if you buy fillet (which has the same amount of kilojoules per gram as white fish).
Avoid factory-farmed meat. You can also use lamb fillet; swap the dill for mint if you do, and cook till it's pink and moist in the middle.
1 large clove garlic
50ml olive oil
50ml white balsamic vinegar
100g green string beans
1 small red onion
1/3 cup dill, chopped
1 cup rocket
1/3 cup dried cranberries
1 small red capsicum
400g pork fillet
olive oil spray
Crush garlic clove and mix vigorously with a fork in a jug with olive oil and vinegar.
Blanch green beans in boiling water for 2 minutes, then cool in iced water, and drain.
Slice onion thinly and combine with beans, dill, rocket and cranberries.
Divide salad evenly between 2 plates.
De-seed capsicum and slice it lengthways, then give it and pork fillet a light spray with olive oil. Chargrill both, turning as necessary. Remove capsicum when soft and pork when cooked through and golden brown on the outside.
Cut pork into 1.5cm-thick slices and divide pork and capsicum between the 2 salads.
Drizzle with olive oil dressing.