Our recipe for wellbeing
Barbecued Pork and Mango Salad
Kathy Sherwood
Ingredients
454g pork tenderloin trimmed of fat
1 tsp. chilli powder ¼ cup smoky BBQ sauce
8 cups torn cos or romaine lettuce lightly packed
400ml mango slices fresh or packaged in syrup
1 cup thinly sliced red capsicum Sweet and spicy dressing ½ cup ranch dressing 2 tbsp. lime juice 2 tbsp. liquid honey ½ tsp. chilli powder
Method
1 For the Dressing, combine all 4 ingredients in small bowl to drizzle over salad. 2 Sprinkle all sides of tenderloin with chilli powder. 3 Preheat gas BBQ to medium. 4 Place tenderloin on 1 side of oiled grill. 5 Turn off burner under tenderloin leaving opposite burner on medium. 6 Close lid cook 25 minutes turning occasionally. 7 Brush tenderloin with BBQ sauce and cook another 4-5 minutes until meat thermometer in thickest part reads 68 degrees. 8 Move to cutting board cover with foil. 9 Let stand for 10 minutes cut into 12 slices. 10 Layer next 3 ingredients on 4 large plates top with pork and dressing.
Healthy Rice Salad
Enrica Cinquna
Ingredients Method
1½ cups brown rice Salt Spring onions 1 red capsicum chopped 1 green capsicum chopped ¾ cup raisins 1 tin of corn kernels Roasted cashews chopped Soy sauce Dressing ½ cup canola oil 2 tbsp. soy sauce 1 tbsp. lemon juice Pinch of sugar 1 clove garlic chopped finely Salt and pepper
1
2
Cook brown rice in salted boiling water for 45 minutes until soft. Rinse, drain and let rice cool down. Place rice in a bowl and add ingredients. Finally, shake dressing ingredients and pour over the rice. Season with salt and pepper according to taste. Tastes wonderful cold and great to take to work for lunch or even on the side of a BBQ.
76