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.
Ingredients
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
Method
- 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:
Looks fab!
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