Cals: 310/ F 4g/ CHO 26g/ P 41g

Meal Prep Time:  30 minutes

Serves: 2

Ingredients:

• 1 1/2 Cups white cabbage (120g), shredded
• 1 Cups red cabbage (80g), shredded
• 1 Carrot (61g), grated
• 1/4 Cups low-fat natural yoghurt (65g)
• 2 Tsp dijon mustard (10g)
• 1 Corn cob (125g), husks & silks removed
• 1g Olive oil spray
• 1 Tsp cajun spice (2g)
• 2 x 150g Pork medallion, raw (300g)

Method:

1. Combine cabbage and carrot in a bowl.
2. Combine yoghurt, mustard and 2 tsp water in
   a small bowl. Season with freshly ground black
   pepper and set aside.
3. Cut corn into 2 pieces. Cook in a saucepan of
   boiling water for 10 minutes or until tender. Drain.
4. Spray a non-stick frying pan with oil and heat over
   medium heat. Sprinkle cajun spice on both sides of
   pork. Add pork to pan and cook for 3 minutes each
   side or until cooked to your liking.
5. Divide pork, corn and coleslaw between plates.
   Drizzle with yoghurt dressing.