May 28, 2017 / In food , pork / Tagged as: pork chop, beetroot, balsamic vinegar, hazelnuts, spring onion, feta, avocado, spinach, olive oil
Pork Chop, Feta and Beetroot
Total Cook Time
20 minutes
Ingredients
- 1 large pork chop, fat trimmed, seasoned with pepper
- 1 cooked beetroot, sliced into wedges
- 1 tbsp balsamic or red wine vinegar
- 1 tbsp olive oil
- 1 tbsp chopped hazelnuts
- 1 spring onion
- 30g Feta
- 1/2 avocado
- baby spinach leaves, good handful
Method
- Cook the pork chop.
- Put the beetroot, hazelnuts, spring onion, olive oil and vinegar in a bowl.
- Toss and season with salt and pepper.
- Plate the chop, pile lots of spinach leaves to the side.
- Add the beetroot salad, crumble the feta and add the avocado.
Notes
Handheld kitchen food processors are ideal for chopping the nuts into fine bits. Easy to clean and good for soups too.
Astute readers will notice no beetroot in the picture. Yes - I subbed corn into it as it was looking forlorn in the fridge. I need editorial oversight :)