Wed­nes­day

CRISPY PORK SALAD

Woman’s Day (Australia) - - Everyday Food -

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1737kj

✦ 2 tbsp veg­etable oil ✦ 500g pork mince ✦ 1 lime, juiced, plus cheeks to serve ✦ 1 tbsp fish sauce ✦ 1 tsp ground cumin ✦ 1 tsp chilli flakes ✦ 250g cherry toma­toes, halved ✦ 1 cu­cum­ber, seeded, sliced ✦ ½ red onion, sliced ✦ ½ cup mint leaves ✦ ½ cup co­rian­der leaves ✦ ½ ice­berg let­tuce, cut into wedges ✦ 100g packet fried noo­dles

1 In a wok or large fry­ing pan, heat oil on high. Add mince, juice, fish sauce and spices. Cook, break­ing up lumps, 5-6 mins un­til liq­uid evap­o­rates and mince is golden brown.

2 In a salad bowl, com­bine tomato, cu­cum­ber, onion and herbs.

3 Place let­tuce wedges on in­di­vid­ual plates or a plat­ter. Add mince mix­ture, then top with salad. Sprin­kle with noo­dles. Serve with lime cheeks. TIP Add a squeeze of lime juice to the salad or dress with a favourite Asian dress­ing.

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