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.

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