Mel Christensen

Mel Christensen

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Barbequed Pork & Kale Salad with Miso Dressing: * Dairy Free, Low Carb, Gluten Free Option

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Barbequed Pork & Kale Salad with Miso Dressing

* Dairy Free, Low Carb, Gluten Free Option

 Serves 4

 

INGREDIENTS
MARINADE:

  • 2 tbsp. Dijon mustard
  • 1 tbsp. maple syrup or agave nectar
  • ¼ cup Chinese Cooking Wine (or mirin for Gluten Free option)
  • 800g pork fillet, trimmed
  • 1 bunch (700g) Curly Kale, shredded
  • 200g snow peas, sliced thinly (julienne)
  • 2 medium (240g) carrots, cut into long, thin strips (julienne)
  • 1 bunch spring onions, sliced finely

 

MISO DRESSING

  • 1 shallot, diced
  • 1 tbsp. dijon mustard
  • 1 tbsp. white sweet miso
  • 2 bird eye chilies, finely chopped
  • ¼ cup Chinese Cooking Wine (or mirin for Gluten Free option)
  • 1 tsp. maple syrup or agave nectar
  • 3 tbsp.  extra virgin olive oil

 

 

METHOD:

  1. Combine the marinade ingredients in a jar and pour over the pork fillets.  Marinate for at least 2 hours or overnight.
  2. To make the miso dressing, blend in small food processor bowl or in a jug using a stick mixer
  3. Place macadamias in large frying pan over a medium heat; cook, stirring, until browned lightly. Transfer to a small bowl.
  4. Heat oil in same large frying pan used to brown the nuts; cook pork, turning occasionally, until browned all over and just cooked through. Transfer pork to a warm plate, cover; stand for 5 minutes.
  5.  Shred the kale and place in a large bowl.  Sprinkle with sea salt and drizzle with a little olive oil.  Massage the leaves gently with your hands to soft it until all of the oil and salt has combined well with the kale.  Add to the bowl your julienned carrots, snow peas, spring onions and dressing.
  6.  Divide your salad over four plates. Slice pork thinly and serve over the top of each salad.
  7.  Sprinkle with the toasted macadamias and a little more dressing.
  8.  Enjoy!!