This fresh salad recipe uses leftover roast pork for a perfect summer midweek supper that’s ready in less than 30 minutes.
Or, if you want to cook the pork from scratch, try our cajun-style pork with coconut rice.
Join Extradelicious to unlock Cook Mode
Ingredients
- 50g blanched hazelnuts
- 2 flour tortillas
- 2 celery sticks
- 2 little gem lettuces
- 1 cucumber
- Handful radishes
- 3 tbsp olive oil
- 250g leftover roast pork (fattier cuts such as pork belly or shoulder work best)
- 1 tbsp cajun spice mix
- 2 tbsp white wine vinegar
- Fresh coriander, to serve
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 180°C/ fan160°C/gas 4. Put the hazelnuts in a baking tray in the oven and the tortillas on the shelf below them. Cook for 10-12 minutes until the nuts are golden and the tortillas are completely crisp.
- Meanwhile, chop all the veg into bite-size pieces (halve the cucumber lengthways and scoop out the seeds before chopping). Toss the vegetables together in a mixing bowl.
- Heat 1 tbsp of the oil in a frying pan. Shred the pork, then fry it with the spice mix, stirring, until piping hot.
- Mix the remaining oil with the vinegar in a small bowl. Roughly chop the hazelnuts and crumble the tortillas, then toss through the salad with the pork and dressing. Garnish with coriander, if you like.
Nutrition
- 452kcals Calories
- 30.3g (6.5g saturated) Fat
- 21.3g Protein
- 23.3g (3.1g sugars) Carbs
- 4.4g Fibre
- 0.7g Salt
Leave a comment, question or tip