CRISPY PORK SALAD

SERVES 4 PREP 10 MINS COOK 10 MINS

• 2 tbsp vegetable oil

• 500g pork mince

• 1 lime, juice, plus wedges 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 5-6 mins, breaking up lumps, until liquid evaporates and mince is golden brown.

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

3 Place lettuce wedges on plates or a platter. Pile on the mince mixture. Top with salad. Sprinkle with noodles to serve.

TIP Add a squeeze of lime juice to the salad or dress with a favourite Asian dressing.