When you need a speedy, satisfying meal that doesn’t skimp on flavour, these peanut and lime pork flatbreads are here to deliver. With a zesty marinade that brings out the best in lean pork and a crunchy, vibrant slaw on top, this dish is sure to hit all the right notes. Plus, the flatbreads keep things light yet hearty enough to leave you feeling full and happy.
Perfect for a quick weeknight dinner or an impressive lunch.
Ingredients
- 4 tbsp peanut butter, crunchy or smooth
- 4 tbsp thick natural yoghurt, plus extra, to serve
- Juice 1 lime
- 1 tbsp sunflower oil
- 250 g lean pork tenderloin or medallions cut into 2cm chunks
- 2 flatbreads
- For the slaw:
- ¼ red cabbage, shredded
- 1 tbsp red or white wine vinegar
- 100 g radishes, thinly sliced
- ¼ cucumber, deseeded and sliced into half-moons
- Small bunch of coriander, to garnish (optional)
Instructions
- In a glass or ceramic mixing bowl, combine the peanut butter, yoghurt,
- lime juice, oil and some black pepper. Add the pork and mix. Leave to marinate in the fridge until ready to cook.
- In a separate bowl, toss the cabbage with a large pinch of salt and vinegar, then set aside.
- When ready to cook, heat the grill to hot, transfer the pork to a foil-lined grill tray and cook for 4-5 mins on each side, until charring in places and cooked through.
- Warm the flatbreads. Mix the radishes and cucumber with the cabbage. Spread 2 tbsp yoghurt onto each flatbread, top with the pork, then add a handful of the slaw. Serve with a good grind of black pepper, and a drizzle of oil and coriander if you like.
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Featured Image: W&H
