•  400g pork fillet trimmed
•  1 clove garlic, crushed
•  1 teaspoon olive oil
•  sea salt and cracked black pepper
•  200g green beans, blanched and thinly sliced
•  200g snow peas (mange tout), blanched and thinly sliced
•  2 cups finely shredded cabbage

horseradish dressing

•  2 tablespoons store-bought horseradish cream
•  1 tablespoon olive oil
•  2 tablespoons water
•  2 teaspoons lemon juice
•  1 teaspoon sugar
•  2 tablespoons chopped chives
•  sea salt and cracked black pepper
•  lemon wedges, to serve

  To make the horseradish dressing, place the horseradish cream, oil, water, lemon juice, sugar, chives, salt and pepper in a bowl and stir to combine. Set aside.

  Place the pork, garlic, oil, salt and pepper in a bowl and toss to coat. Heat a non-stick frying pan over medium heat. Add the pork and cook for 1−2 minutes each side or until browned. Cover and cook for a further 4−5 minutes each side or until the pork is cooked through. Set aside and keep warm.

  Place the green beans, snow peas, cabbage and half of the dressing in a bowl and toss to coat. Divide the slaw between plates, slice the pork and place on top of the salad. Spoon over the remaining horseradish dressing and serve with lemon wedges. Serves 4.