Glazed Pork and Watercress Salad


    • ¼ cup (90g) honey
    • ¼ cup (85g) tamarind concentrate
    • 3cm piece fresh ginger (15g), grated
    • 2 cloves garlic, crushed
    • 800g pork fillets
    • 100g watercress, trimmed
    • 1 medium red onion (170g), sliced thinly
    • 2 lebanese cucumbers (260g), seeded, sliced thinly
    • 1 medium yellow capsicum (200g), sliced thinly
    • ½ cup (75g) roasted unsalted cashews


  1. Combine honey, tamarind, ginger and garlic in small jug. Combine pork with a third of the honey mixture in medium bowl.
  2. Cook pork on heated oiled grill plate (or grill or barbecue) until browned all over and cooked as desired. Cover; stand 10 minutes then slice thickly.
  3. Meanwhile, combine remaining ingredients with half the remaining honey mixture in medium bowl.
  4. Drizzle pork with remaining honey mixture; serve with salad.


Use red or green capsicum instead of yellow, according to taste or price

Use macadamia nuts instead of cashews.

Preparation time 15 minutes – cooking time 15 minutes  serves 4


per serving  1885kJ (451 cal); 14.1g total fat (3.2g saturated fat); 29.9g carbohydrate; 49.6g protein; 4.3g fibre