Asian-inspired salads are trending at the moment and in this version of a light main meal, we marry crispy pork with a mix of vegetables reminiscent of the East and give it the luscious addition of nectarine for a touch of summer sweetness.
Yields: 4 Servings
400 gPork Rashers
1 pack Coleslaw Mix
50 gSugar Snap or Mange Tout Peas, halved
2-3 Spring onions, thinly sliced length ways
1/4 Cucumber, julienned
1 Nectarine, stoned and sliced into thin wedges
2 tbspFresh Coriander, chopped
1 Head Butter Lettuce (or lettuce of choice)
Sesame Seeds, toasted
2 tbspSoy Sauce
2 tbspSunflower or Olive Oil
1 tspGinger, grated
2 tspLime Juice (Freshly squeezed, or Food Lover's Lime Juice)
Salt and Pepper, to taste
1Make the dressing by combining all ingredients in a jar, shaking to emulsify and allow flavours to develop.
2Place pork rashers under medium-hot grill and cook until crispy, turning to ensure both sides cook evenly. Remove from heat and slice finely.
3Combine coleslaw, peas, spring onion, cucumber, nectarine and coriander gently.
4Break whole leaves off lettuce head, wash and pat dry.
5Place the mixed salad into the leaf “cups”, top with bacon and sprinkle with the toasted sesame seeds.
6Drizzle dressing over and serve
You can substitute the rashers for succulent pork fillets.
Top it off with some crumbled feta cheese