Pork & Watercress Salad with Green Pea Pesto

Prep time 30 minutes Cook time 30 minutes

Serves 4 people



  • 2 x 350g pork fillets
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil + extra to serve
  • 200g sugar snap peas, trimmed
  • 200g snow peas, trimmed
  • 4 cups watercress sprigs, rinsed, dried and chilled
  • lemon wedges, to serve

Green pea pesto

  • 1 ½ cup frozen green peas
  • 2 garlic cloves, crushed
  • ½ cup mint leaves
  • ½ cup extra virgin olive oil
  • 2 tablespoons lemon juice


  1. 1.
    Preheat oven to 200°C/180°C fan-forced. Place pork onto baking tray lined with baking paper. Combine vinegar and oil in a small bowl. Drizzle over pork and season with salt and pepper. Bake for 20-25 minutes or until cooked through. Remove from oven and set aside to rest for 15 minutes.
  2. 2.
    To make the green pea pesto, place frozen peas into a bowl and cover with boiling water. Stand for 2 minutes or until vibrant and defrosted. Drain well and transfer to a small food processor. Add mint, oil and lemon juice. Season with salt and pepper. Process until finely chopped and a smooth paste forms.
  3. 3.
    Bring a medium saucepan of water to the boil over high heat. Add sugar snap peas and snow peas. Cook for 1 minute. Drain, refresh in cold water and set aside to dry. Halve sugar snap and snow peas diagonally.
  4. 4.
    Thinly slice pork. Arrange watercress, sugar snap and snow peas and pork on serving plates. Serve with green pea pesto and lemon wedges.