Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs maple syrup

  3. 1 tbs Dijon mustard (see note)

  4. 4 (about 100g each) pork leg steaks

  5. 1 tbs olive oil

  6. 1 tbs apple cider vinegar

  7. 1 medium (about 200g) Beurre Bosc or Packham pear, cored, thinly sliced

  8. 3 cups watercress sprigs

  9. 80g baby spinach leaves

  10. 60g (1/2 cup) pecans, coarsely chopped

  11. 3 radishes, trimmed, thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat a barbecue grill or chargrill on high. Combine the maple syrup and mustard in a bowl. Add the pork and toss to coat. Cook on grill for 2 minutes each side or until cooked through. Thickly slice.

  2. Meanwhile, combine the oil and vinegar in a small bowl.

  3. Place the pear, watercress, spinach, pecan and radish in a large bowl. Add the dressing and toss to combine. Divide among serving dishes and top with pork.


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