Warm cajun-style pork salad

  • Portion size: Serves 4
  • Hands-on time 25 min
  • Difficulty: easy

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.

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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
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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.
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  5. 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

Quick wins & tips

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

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