Loin-o-pork. Carrot-o-cucummber.

What up 'Blogtastic'?

Summer slamed into me like a freight train. I can't stand heat!

The suffering of summer does have a few good bits. I get to do all the summery cooking. This one I banged out in no time flat. If your not quick with a blade you might want to use a machine for the julienne. Cost $4 per serve.

Ingredents:

Extra trim loin of pork.

1 large carrot.

1 cucummber.

3 small pickled cucummbers.

8 small grape tomatoes.

Basic vinagrett.

Method:

Finely julienne the carrot and cucummber. Cut in half the tomatoes, cut pickled cucummbers length ways then into slices. Toss the lot with some dressing in a non reactive bowl. Fin.

Tie off the loin then cut into thick steakes. Cook these on a very hot BBQ plate. Seal boath ends, then lower the heat and cook untill doneness is reached. Use the thunb and finger method for this.

Serving:

Place the rested steak on top of a stack of salad. Enjoy.

Beverage:

A full bodied fruity white should suffice.