Pork with Quinoa Super Salad, Charred Corn and Chimichurri Yoghurt

Steps

1. Preheat oven to high grill. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under warm water then drain well.
2. While quinoa is cooking, prepare charred corn. Toss all charred corn ingredients together on prepared tray. Grill (on middle oven rack) for about 15 minutes, until slightly charred. Toss once during cooking and keep an eye on it to ensure it doesn’t burn.
3. Heat a large, dry fry-pan on high heat. While pan heats, season pork with salt and rub in oil. Add pork to pan and cook for 2–3 minutes each side until just cooked (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5-6 minutes before slicing thinly against the grain.
4. While pork cooks and rests, prepare quinoa super salad. In a large bowl, mix together vinegar, salt and mustard. Peel beetroot then grate carrot, courgette and beetroot. Finely dice onion. Place all in bowl with vinegar mixture and baby spinach.
5. In a small bowl, combine all chimichurri yoghurt ingredients and mix well. Add cooked quinoa to bowl with salad. Season to taste with salt and pepper and toss to combine.
6. To serve, divide quinoa super salad between plates. Top with charred corn, slices of pork and any resting juices (if desired). Dollop over chimichurri yoghurt.