Spiced Pork, Corn & Black Bean Salad with Charred Lime

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 180C. Combine smoked paprika, ground cumin and ground coriander in a bowl with 1 tblsp of the oil, and season with salt and freshly ground pepper. Coat the pork fillet in the mixture.

Step 2

Heat a large frying pan over medium-high heat. Cook the pork for 6 mins, turning until browned. Transfer to a baking tray (don’t wash pan) and cook in oven for a further 10 mins or until cooked to your liking. Remove, loosely cover with foil and set aside for 5 mins to rest.

Step 3

Meanwhile, heat the remaining 1/2 tblsp oil in the same frying pan over medium-high heat. Fry the corn cobs, turning often, for 6 mins or until charred in parts. Add the lime halves for the last minute of cooking. Remove from the pan and set aside. Once the corn is cool enough to handle, slice the kernels from the cob into a large bowl.

Step 4

Thinly slice the pork fillet, then put in bowl with the corn kernels, half the parmesan, the coriander, tomatoes, black beans and chilli. Toss to combine, then drizzle with oil and scatter with the remaining parmesan. Serve with charred lime halves.