Grilled pork with corn and tomato salsa and sweet potato fry up

In the waitrose monthly free magazine, an extended brochure of their various ranges, there was a lovely spread on summer picnics. I saw the pork with corn and tomato salsa and was inspired. Of course I did my own thing, but credit is still due to them for the idea.

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I brushed the corn with olive oil and barbecue spice marinade, and grilled until nicely charred. I took the leftover marinade and chopped up some red onion, sweet potato and a little chorizo and then fried that in a big pan like you would with breakfast hashbrowns. I then marinated the pork with the same marinade plus a little honey and grilled those up.

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Some of the corn we ate as it was, grilled on the cob. And some of the corn got chopped up with tomatoes, cilantro (coriander), and red onion for a little salsa.

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We actually had a starter of tenderstem broccoli with the leftover beurre blanc from last night but didn’t show that here. With me going out of town tomorrow and Andy on an all-pizza-and-croissant diet I figured I better use up all of our remaining veg before I leave.

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Imagine 5 veg servings in this meal alone: tomato, onion, broccoli, sweet potato and corn.

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Weightwatchers points: 16 as follows: 5 for the pork, 6 for the generous amounts of olive oil used, 1 each for the sweet potatoes and corn, and 3 for the chorizo.