Pork and Pebre Yoghurt with Quinoa Super Salad and Charred Corn

Steps

1. Preheat oven to high grill. Bring a small pot of salted water to the boil. Line an oven tray (see tip).
2. Cook quinoa. Cook in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under warm water then drain well.
3. Prep onion for corn. Toss all corn ingredients together on prepared tray and season. Grill (on middle oven rack) for 10-12 minutes, tossing once, until slightly charred. Watch to ensure it doesn’t burn.
4. Cook pork. Heat a medium, dry fry-pan on high heat. Season pork with salt and rub in oil. Cook for 2-3 minutes each side until just cooked (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 5-6 minutes. Slice thinly, reserving any resting juices.
5. Prep & assemble salad. In a medium bowl, mix together vinegar mustard and salt. Add all salad vegetables to bowl with vinegar mixture and toss to combine.
6. Make pebre yoghurt. In a small bowl, combine all pebre yoghurt ingredients.
7. Finish salad. Add cooked quinoa to veggies and dressing in bowl, toss to combine and season.
8. To serve, place salad onto a plate. Top with corn, pork and any resting juices (if desired). Dollop over pebre yoghurt.