Loin Chops with Lentil and Brown Rice Salad
Ingredients
- 1 packet of VHL loin chops
- 2 Tbs red wine vinegar
- 1/3 cup olive oil
- 1 Tbs Dijon mustard
- 1 can brown lentils, drained, rinsed
- 1 can borlotti beans, drained, rinsed
- 2 cups of leftover cooked brown rice
- 1 cup spinach, chopped
- 1 small red onion, finely diced
- 2 tomatoes, finely chopped
- 2 Tbs chopped flat-leaf parsley
The Victoria Hill Method
- Preheat barbeque or char-grill pan. Oil and season loin chops. Cook chops for 3-4 minutes on each side, or until cooked to your liking. Set aside on a plate and cover with foil to rest.
- Whisk together the vinegar, oil and mustard in a small bowl, and season with salt and pepper.
- Place the lentils, beans and rice in a large bowl with the onion. Add the spinach, tomatoes and parsley. Toss through the dressing and serve with loin chops.