Pork with Asian Slaw
- 500 g pork fillet
- Carrot, red onion, bean sprouts, snow peas, cabbage, fresh coriander, fresh red chilli, fresh ginger
- 3 tbsp sesame oil
- 3 tsps soy sauce
- 2 tsp honey
- 1 tsp crushed garlic
Prepare the vegetables, herbs and ginger slicing finely and setting aside while you cook the pork.
Heat the oil in a pan and cook the pork for 2-3 minutes until just cooked through. Rest for 5 minutes and then slice across the grain.
Combine all the ingredients for the dressing and then toss the salad, meat and dressing to combine.
A squeeze of fresh lime juice just before serving will add an extra zing!
Spicy Roasted Chickpeas
- 1 400 g can of chickpeas
- ½ tsp salt
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp mild curry powder
Line a baking tray with grease proof paper and heat the oven to 170C.
Rinse and drain the chickpeas, and the toss in a bowl with the salt and spices to coast them evenly. Roast for an hour until golden and crispy. Yum!