Warm cajun-style pork salad

Name: Warm cajun-style pork salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: American recipes

Easy
June 2014

Easy
June 2014

Serves 4
Hands-on time 25 min

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.

Nutrition: per serving

Calories: 452kcals
Fat: 30.3g (6.5g saturated)
Protein: 21.3g
Carbohydrates: 23.3g (3.1g sugars)
Fibre: 4.4g
Salt: 0.7g

Nutrition: per serving

Calories: 452kcals
Fat: 30.3g (6.5g saturated)
Protein: 21.3g
Carbohydrates: 23.3g (3.1g sugars)
Fibre: 4.4g
Salt: 0.7g

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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

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

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.

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.