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METHOD

Mince garlic clove and add it into a bowl along with mustard and worcestershire sauce – mix well. Then add sliced pork and coat them all with the marinade, cover bowl with cling wrap and put pork in the fridge to marinate for at least 30 minutes (or overnight). Break off the chalky ends off the asparagus. Peel and grate carrots and beetroot. Slice avocado long ways. Cut the ends off the zucchini and slice into long strips. Slice tomatoes in half. Place zucchini onto the sandwich press lid down for 60 seconds then remove and slice in half. Then place asparagus onto the sandwich press lid down for 60 seconds then remove and slice in half. Place pork into a baking dish and bake for 20 minutes until cooked. Once the pork is cooked, let it rest for 5 minutes then slice into thin slices. In a bowl add rocket, asparagus, carrot, beetroot, zucchini, tomatoes and avocado then add the pork over the salad.

INGREDIENTS

100g pork fillet

1 tsp seeded mustard

2 tsp Worcestershire sauce

1 clove garlic

3 asparagus spears

½ avocado

2 carrots

½ beetroot (fresh)

1 zucchini (courgette)

1 cup rocket

4 cherry tomatoes