Ingredients Jump to Instructions ↓

  1. 125g (1/2 cup) thick natural yoghurt

  2. 90g (1/3 cup) tikka masala paste (Patak's brand)

  3. 2 tbs fresh lemon juice

  4. 4 (about 125g each) pork loin medallions

  5. 3 medium Lebanese cucumbers, quartered lengthways, cut into chunks

  6. 3 medium ripe tomatoes, cut into wedges

  7. 1 small red onion, halved, thinly sliced

  8. 1/3 cup fresh mint leaves, shredded

  9. Salt & ground black pepper, to taste

  10. Lemon wedges, to serve

Instructions Jump to Ingredients ↑

  1. Combine the yoghurt, tikka masala paste and 1 tbs of the lemon juice in a medium bowl. Add the pork and coat well. Cover with plastic wrap and stand for 10 minutes to marinate.

  2. Meanwhile, place the cucumbers, tomatoes, onion, mint leaves, salt, pepper and remaining lemon juice in a medium bowl and toss to combine. Set aside.

  3. Preheat a barbecue grill plate or chargrill on medium-high. Reduce heat to medium and cook the pork for 3-4 minutes each side or until just cooked through. Remove and place on a plate, cover loosely with foil and set aside for 5 minutes.

  4. Serve the tikka pork with the tomato and cucumber salad and lemon wedges


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