Warm cajun-style pork salad

Warm cajun-style pork salad
  • Serves icon Serves 4
  • Time icon 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
Calories
452kcals
Fat
30.3g (6.5g saturated)
Protein
21.3g
Carbohydrates
23.3g (3.1g sugars)
Fibre
4.4g
Salt
0.7g

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

  1. 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.
  2. 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.
  3. Heat 1 tbsp of the oil in a frying pan. Shred the pork, then fry it with the spice mix, stirring, until piping hot.
  4. 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.

delicious. tips

  1. Next time replace the tortillas with toasted pitta breads or oven-baked croutons, and try other crunchy salad veg.

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