day 30/40 Lunch Idea's - Pork and Pepper Salad

Ingredients

4oz/113g lean pork fillet

 1 tbsp Worcestershire sauce 

1 level tsp clear honey 

½ small red pepper 

½ small green pepper 

½ small yellow pepper

 A few salad leaves 

1 level tsp wholegrain mustard 

2 tsp white wine vinegar 

Granulated artificial sweetener, to taste

1. Remove all visible fat from the pork and cut into bitesize chunks. Place in a bowl and toss in the Worcestershire sauce and honey 2. Remove the stalk and seeds from the peppers and chop into chunks. 3. Preheat the grill to a hot setting and line the grill pan with foil. Arrange the pork and chopped peppers in the grill pan and cook for 12-15 minutes, turning frequently, until tender, cooked and lightly charred. Drain and allow to cool. 4. Once cool arrange the salad leaves in a plastic container and top with the pork and peppers. Chill until ready to eat. To make the dressing, mix the mustard and vinegar with sweetener to taste and store in a leakproof container until ready to serve. Pour the dressing over the salad just before serving (this prevents the leaves becoming soggy).

Cook's note To save time use 7oz/198g frozen sliced peppers instead of fresh.

syn the honey at one syn per tablespoon .. otherwise free on EE