Wednesday

CRISPY PORK SALAD

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.