BBQ Pork Scotch with Apple Salad and Harissa Baby Potatoes

BBQ Pork Scotch with Apple Salad and Harissa Baby Potatoes

Ready in 35 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, March 11, 2018.
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Combine harissa dressing with mayonnaise for a kid friendly flavour or leave harissa plain if you like sharp flavours.

Ingredients

BBQ Pork Scotch

  • 700g pork scotch (at room temperature)
  • 1 tablespoon pork spice mix

Harissa Baby Potatoes

  • 800g baby potatoes, scrubbed and diced 3cm
  • 200g green beans, ends trimmed
  • 2 tablespoons butter
  • 2 tablespoons harissa dressing

Apple Salad

  • 1 apple
  • ½ telegraph cucumber
  • Juice of ½ lemon
  • 2 tablespoons mint leaves
  • Drizzle of olive oil

Creamy Harissa Dressing

  • 2-3 tablespoons harissa dressing
  • 3 tablespoons mayonnaise (optional)

Steps

  1. Preheat BBQ grill to medium. Bring a large pot of water to the boil. Prepare potatoes. Pat pork dry and toss with pork spice mix and a drizzle of oil. Season and set aside, ready to BBQ.
  2. Cook potatoes in pot of boiling water for about 17 minutes, until nearly tender. Add beans and cook a further 1 minute until bright green. Drain and return to pot with butter. Set aside.
  3. Dice apple and cucumber 1cm and place in a medium bowl with lemon juice. Set aside.
  4. Cook pork on BBQ grill for about 4 minutes each side (depending on thickness), or until cooked medium. Set aside, covered, to rest for 5 minutes.
  5. Add first measure of harissa dressing to potatoes, season and toss to combine. Roughly chop mint leaves and add to apple salad, along with a drizzle of olive oil then season with salt. Toss to combine. Slice pork thinly against the grain and toss in any resting juices. Combine second measure of harissa dressing and mayonnaise (if using) in a small bowl.
  6. To serve, place harissa baby potatoes and pork onto plates and top with apple salad and a drizzle of creamy harissa dressing.