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Piri-piri pork with grilled vegetables
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 2 corn cobs, trimmed
  • 36.40 gm olive oil
  • 7.50 gm piri-piri seasoning
  • 8 (100g each) pork medallions
  • 2 small zucchini, thickly sliced
  • 1 red capsicum, cut into 3cm pieces
  • 250g cherry tomatoes, halved
  • 125.00 ml fresh flat-leaf parsley leaves
  • 82.50 ml balsamic vinegar
Instructions:
  • Preheat a barbecue plate or chargrill over medium-high heat. Rub corn with 2 teaspoons of oil. Grill corn, turning occasionally, for about 10 minutes until golden brown and tender.
  • In a bowl, mix together seasoning and 1 tablespoon of oil. Add pork and massage the oil mixture onto the meat. Set aside. In another bowl, toss zucchini and capsicum with the remaining oil.
  • Grill pork, zucchini, and capsicum for 5 minutes until the pork is cooked through and the vegetables are browned and tender. Transfer the pork to a plate, cover with foil to keep warm, and return the vegetables to a bowl.
  • Slice corn kernels off the cob. Mix corn, tomatoes, parsley, and vinegar in a bowl. Toss gently to mix. Divide salad onto plates and top with pork before serving.

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