500g free-range pork fillet
6 small sweet nectarines, cut into quarters
1/2 cup basmati rice
1/2 cup wild rice
2 tsp. fresh turmeric, finely grated
2-2.5 cups water
1/3 cup walnuts, roasted and roughly crushed
1 cup basil, roughly torn
1 tsp honey
2-4 tsp wholegrain mustard
1 tbsp. red wine vinegar
2-3 tbsp. extra virgin olive oil
salt and pepper for seasoning
Pre-heat the oven to 180C.
In a saucepan pour 2-2.5 cups of water, the turmeric and the rice’s. Bring to the boiling for 3-5 minutes; turn the heat down to simmer and cook the rice until the water is absorbed, approx. 15-20 minutes.
Rub the pork fillet will a little olive oil, sea salt and pepper. In a hot frying pan sear the pork on each side, then place on a baking tray and drizzle with olive oil. Place the nectarines, seasoned with salt and olive oil, on the baking tray with the pork and cook for approx. 15-20 minutes. Leave to cool.
In a bowl mix the mustard, honey, olive oil and vinegar to make the dressing. In a mixing bowl, mix the rice, walnuts, basil and nectarines, with half the dressing, and spoon into a serving platter. Cut the pork into 1-2cm thick slices and arrange on top of the rice. Pour the remaining dressing and serve.