DAY 12
The tangy, sweet pineapple adds an Asian twist to a buffet or as part of a spread for a barbecue with friends and family.
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Pork noodle salad with pineapple salsa
- 350g packet fresh thai noodles
- 350-400g pork fillet, trimmed and cut in half
- 2 medium tomatoes, cut into thin wedges
- 1 lebanese or 1/2 continental cucumber, thinly sliced
Method:
►Mix in a bowl: 1 cup freshly chopped or 450g can unsweetened pineapple pieces, well drained
►Stir briskly in bowl: finely grated rind of 1 lime
►Prepare noodles as packet directs (standing only 2-3 minutes). Drain, rinse under cold water.
►Heat a frying pan or flat grill. Brush pork fillets with a little oil, sear for 4-5 minutes on each side. Reduce heat to medium, cook further 3-4 minutes on each side or until tender. Cool slightly.
►Cut pork fillets into thin slices and put in a bowl with 2tbsp salad dressing.
►Toss noodles and remaining dressing with tomatoes, cucumber and onion.
►Arrange lettuce on a platter, spoon over the noodle salad, pork mixture and salsa.
Recipes: Country Women’s Association
