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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This fresh New Zealand pork salad inspired by Southeast Asian flavours, is the perfect light and tasty midweek meal or a lunch to impress.
Finely grated zest of 1 lime
4 tablespoons lime juice
1 tablespoon fish sauce
½ tablespoon brown sugar
1 teaspoon sambal oelek
4 good handfuls baby spinach leaves
125g cherry tomatoes, cut in half horizontally
1 Lebanese cucumber, thinly sliced or cut into batons
1 small red onion, very finely sliced
1 handful mint leaves, torn or coarsely chopped
Handful of pumpkin and sunflower seeds
Finely grated zest of 1 lime
4 tablespoons lime juice
1 tablespoon fish sauce
½ tablespoon brown sugar
1 teaspoon sambal oelek
4 good handfuls baby spinach leaves
125g cherry tomatoes, cut in half horizontally
1 Lebanese cucumber, thinly sliced or cut into batons
1 small red onion, very finely sliced
1 handful mint leaves, torn or coarsely chopped
Handful of pumpkin and sunflower seeds
Heat a large frying pan over medium-high heat. Rub pork slices with a little oil and season with salt and freshly ground black pepper.
Cook pork quickly (in batches), for 2-3 minutes, turning once.
Place all dressing ingredients in a bowl and whisk together.
Arrange salad ingredients on a platter with the pork slices. Drizzle over the dressing and serve straightaway.
Cook pork slices in batches in the frying pan to prevent overcrowding and the pork steaming rather than browning.
Sambal oelek can be replaced with 1 deseeded and finely chopped red chilli or your favourite hot chilli sauce.
Add any of the following to your salad:
150g steamed green beans
1 finely sliced red or yellow capsicum
1 cup cooked sweetcorn -dry fry to add a charred flavour
1 ripe avocado, peeled and coarsely chopped
4 tablespoons toasted pumpkin seeds or any toasted seeds or nuts
This fresh New Zealand pork salad inspired by Southeast Asian flavours, is the perfect light and tasty midweek meal or a lunch to impress.
400g New Zealand pork tenderloin, very thinly sliced
Finely grated zest of 1 lime
4 tablespoons lime juice
1 tablespoon fish sauce
½ tablespoon brown sugar
1 teaspoon sambal oelek
4 good handfuls baby spinach leaves
125g cherry tomatoes, cut in half horizontally
1 Lebanese cucumber, thinly sliced or cut into batons
1 small red onion, very finely sliced
1 handful mint leaves, torn or coarsely chopped
Handful of pumpkin and sunflower seeds
Heat a large frying pan over medium-high heat. Rub pork slices with a little oil and season with salt and freshly ground black pepper.
Cook pork quickly (in batches), for 2-3 minutes, turning once.
Place all dressing ingredients in a bowl and whisk together.
Arrange salad ingredients on a platter with the pork slices. Drizzle over the dressing and serve straightaway.
Cook pork slices in batches in the frying pan to prevent overcrowding and the pork steaming rather than browning.
Sambal oelek can be replaced with 1 deseeded and finely chopped red chilli or your favourite hot chilli sauce.
Add any of the following to your salad:
150g steamed green beans
1 finely sliced red or yellow capsicum
1 cup cooked sweetcorn -dry fry to add a charred flavour
1 ripe avocado, peeled and coarsely chopped
4 tablespoons toasted pumpkin seeds or any toasted seeds or nuts
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