Red Roasted Pork & Quinoa Salad Recipe

Ingredients :

Serves 4
Preparation time : 10 minutes, plus cooling
Cooking time : 15 minutes

• 1 tablespoon sunflower oil

• 2 star anise

• 1 tablespoon demerara sugar

• 1 tablespoon five spice powder

• 1 tablespoon soy sauce

• 1 tablespoon paprika

• 500g (1lb) pork fillet, thinly sliced

• 300g (10oz) quinoa

• 200g (7oz) sugar snap peas, halved

• 4 spring onions, chopped

• 1 head of Chinese leaves, shredded

• dill sprigs (optional)
  
  Yogurt dressing :

• 125ml (4 fl oz) Greek yogurt

• 2 tablespoons water

• 2 tablespoons chopped dill

• salt and pepper

Method :

1. Mix together the oil, star anise, sugar, five spice powder, soy sauce and paprika. Add the pork and stir to coat, then transfer to a roasting tin. Cover and cook in a pre-heated oven, 180°C (350°F), Gas Mark 4, for 15 minutes or until just cooked but not dry. Remove, uncover and set aside to cool.

2. Meanwhile, cook the quinoa according to the instructions on the packet. Set aside to cool.

3. Toss the quinoa with the peas, spring onion and Chinese leaves. Add the pork and the cooking juices, if liked.

4. Make the dressing by mixing together all the ingredients. Season to taste, drizzle the dressing over the salad and serve sprinkled with dill sprigs, if liked.

Variations :

For tandoori spiced pork, mix 2 tablespoons tandoori spice with 100ml (3½fl oz) yogurt, pour over the pork fillet and roast as above. For a raita style dressing to accompany the pork, use ½ white sliced cabbage mixed with 300ml (½ pint) yogurt and 1 grated carrot. Add 1 tablespoon roasted cumin seeds to the dressing and mix well.