• 250 mL (1 c.) of wild rice
• 2 duBreton Chipotle & Lime Pork Boneless Loin Filets
• 2 L (8 c.) of greens of choice (lettuce, sprouts, herbs, etc.)
• Olive oil
• 180 mL (¾ c.) of feta, crumbled

Strawberry salsa:

• ½ yellow pepper, diced finely
• 1 large tomato, diced finely
• 125 mL (½ c.) of strawberries, diced finely
• ½ onion, diced finely
• 1 jalapeño (seeded), chopped
• 45 mL (3 tbsp.) of lime juice
• Salt and fresh ground pepper

1. Cook the wild rice in a generous amount of salted water for 45 minutes. Drain and rinse under cold water. Drain again and set aside.
2. Cook the loin filets according to the package directions. Let stand for at least 5 minutes before slicing.
3. During cooking, combine all the strawberry salsa ingredients in a bowl and set aside at room temperature.
4. Spread the greens on a tray or platter, add the cooked, cooled rice and sliced pork, and drizzle with olive oil.
5. Garnish with the salsa and feta and serve immediately in the centre of the table.

Cooking on barbecue:

1. Preheat barbecue to medium-high heat.
2. Cook the loin filets for 15 to 17 minutes.