Thursday, 14 June 2012

Healthy Lunching

After the Jubilee weekend you might be feeling overloaded with the food from all the festivities that you’ve been having so we decided here at Cellardoor to make a healthy option for this week: a ginger and sesame pork summer salad! We’ve also included some seasonal foods, cucumber and curly lettuce.

For the main
Diced pork 40g (cut into small strips)
½ cup brown basmati, red camargue and wild rice
3 big leaves of curly lettuce
1 spring onion (thinly sliced)
Handful of cashew nuts
2 French Breakfast radishes (thinly sliced)
Small chunk of cucumber (diced)
36g cubed pineapple (from tin)

For the marinade
1 tsp ground ginger spice
2 tsp light soy sauce
1 tbsp cornflour
3 tsp clear honey
1 tbsp sesame oil

For dressing
2 tsp soy sauce
1 tsp ground ginger
2 tsp clear honey
1 tbsp pineapple juice
1 tbsp olive oil
Salt and ground black pepper for seasoning

- While the rice is cooking you can make your marinade; put the soy sauce, ground ginger, honey, sesame oil and pork strips into a bowl to marinate for 15mins, and then add and mix in the cornflour
- Heat some oil in a frying pan until hot and cook the marinated pork strips until cooked; leave them to one side while you make the dressing
- Put into a small saucepan the pineapple juice, soy sauce, ground ginger and honey and heat for a 1/2min and whisk in the oil and seasoning to make your dressing
- While this is cooling down, set up a plate with the curly lettuce leaves on and prepare the radish, spring onion and cucumber
- Mix together the rice, pineapple chunks, spring onion, radish, cucumber, marinated pork strips, cashew nuts and mix in the dressing, leaving some to drizzle on top
- Carefully place mixture into leaves
- Enjoy your healthy summer salad 

By Melodie Walter

1 love letters:

Caz said...

Looks fab!

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