2 corncobs, husks and silk removed
2 x 150g lean pork cutlets or pork butterfly steaks, trimmed of fat
Olive oil cooking spray
1 tsp finely grated lemon zest
2 Tbsp chopped flat-leaf parsley leaves
1 clove garlic, crushed
Lemon wedges, to serve (optional)
Rocket and apple salad
50g (2 cups) baby rocket leaves
2 apples, cut into thin wedges
1 stick celery, thinly sliced diagonally
1 Tbsp white wine vinegar
2 tsp balsamic vinegar
1 tsp wholegrain mustard or gluten-free mustard
2 tsp extra virgin olive oil
Freshly ground black pepper, to season
Preheat a barbecue grill or plate on medium. Put corncobs in a shallow microwave bowl. Add 60ml (¼ cup) water. Cover and cook on high/100% for 4 minutes or until corn is cooked through.
Meanwhile, spray each side of pork cutlets with cooking spray. Add to barbecue and cook for 2 minutes on each side or until just cooked through. Set aside.
Combine lemon zest, parsley and garlic on a plate. Add pork cutlets and turn to coat in mixture.
To make rocket and apple salad, put rocket, apple and celery in a medium bowl. Whisk vinegars, mustard and oil in a small bowl. Season with pepper. Pour over salad and toss to combine.
Put pork cutlets on serving plates. Add salad and corn. Serve.
Nutrition Info PER SERVE 1765kJ, protein 40.6g, total fat 10.1g (sat. fat 1.8g), carbs 35.3g, fibre 12.2g, sodium 123mg. Carb exchanges 2 1⁄3. GI estimate low. Gluten-free option.