A great recipe for a tasty lunch or light dinner. A lot of freshness and a zingy dressing compliments the pork belly’s richness.
400g green beans
1 red capsicum sliced finely
4 mini cucumbers (qukes)
1 carrot – cut into thin strips (julienne)
1 red onion sliced finely
1 garlic clove sliced finely
½ bunch of coriander
½ bunch mint
1 tbsp sesame seeds
2 limes juiced
1 tbsp soy sauce (gluten free)
1 tbsp palm or brown sugar
1 tbsp finely chopped coriander
To make the dressing, combine all ingredients into a jar with an air-tight lid and shake vigorously to dissolve the sugar. Set aside.
Toast the sesame seeds in a pan on the stove over medium heat, tossing regularly until starting to turn golden then set aside.
Prepare the salad with onion, garlic, capsicum and carrot sliced as above and pick the coriander and mint so that there are whole leaves. Slice the beans diagonally lengthwise into about 3cm sections and the qukes thinly into rounds then add all salad ingredients into a large bowl.
Heat the pork belly bits as per instructions then combine with the dressing and salad then serve immediately.
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A deliciously fresh and substantial salad, with roasted pumpkin, sweet potato, chickpeas and almonds, mixed in with beans, spinach and a sweet balsamic dressing.
Serve warm, or cool down to impress at a party or BBQ, this is a great recipe for your easy-delicious salad kit-bag!
Click Here for a quick video on how it's done