This accidental salad came about when we were keen on a light dinner (after a week of not-so-healthy binging) but were not up to doing much actual cooking. Darsh came up with the brilliant idea of mixing pork with the leftover dipping sauce she made for some Cabbage Spring Rolls. Just cook the pork and the rest is easy, just chop and assemble.
- 2 cup baby spinach, loosely packed
- 11/2 cup arugula, loosely packed
- 1/2 cup mint leaves, loosely packed
- 1 cup cherry tomatoes, halved
- 1/2 turnip, cut into 2-inch batons
- 1/2 cup roasted almond slices
- For pork: 500g pork loin, chopped into small cubes
- 8-10 shiitake mushrooms, chopped
- 1 large onion, rough chopped
- 2 cloves garlic, rough chopped
- 1 red chili, finely diced
- 1 stalk lemongrass, bruised and sliced
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 3 tbsp lime juice
- 1/4 tsp white pepper powder
- 1. First prepare the marinade - In a pestle and mortar, mash the onion and garlic until it forms a paste.
- 2. Add chili, lemongrass, lime juice, 1tbsp sesame oil and soy sauce to the paste and mash together (It doesn't have to be finely mashed).
- 3. Check the seasoning, adding salt if needed, and the white pepper powder.
- 4. In a bowl, mix the pork and mushrooms in this marinade. While that marinates, you can take this time to chop up the other ingredients to be used for the salad later.
- 5. In a pan, heat up the sesame oil and cook the pork mix.
- 6. Once done, remove the pork mixture and heat up the remaining juices until slightly thickened.
- 7. Now the fun part - assembling the salad! Just place baby spinach, arugula, cherry tomatoes and turnips in a salad bowl.
- 8. Just before serving, add the wonderful warm pork mixture to the salad, pour over some of the thickened pan juices and mix well.
- 9. Top with mint leaves (you can chiffonade them if you like) and roasted almonds. Y-U-M-M-Y.
This recipe works well with prawns too!