I’m alllll about adding extra salad to dinners. More greens, more nutrients and less carbs! (Not that cabs are bad, but we don’t need a big serving of them at every meal).

This is a Hello Fresh meal idea. We moved house & for convenience got hello fresh for the first few weeks while we were settling in – it was awesome!! If you want a Hello Fresh discount code – here’s one for you to use which will give you $50 off your first order!

1 cup rice
165g small tin of coconut milk
1 packet (around 500g) pork steak(s), cubed
1 knob ginger, grated
1-2 tblpn soy sauce or tamari sauce
Corriander to taste (I use around 2-3 sprigs)
Mint leaves to taste (I use 4-5 sprigs, I love mint!)
1 tomato or 1 punnet cherry tomatoes
1 cucumber
Medium packet of baby spinach (I also use baby spinach and rocket mix from Coles)
Small handful of roasted cashews (If you are FODMAP sensitive, skip these)
1 lime
2-3 tblspn honey (or rice malt syrup if you’re FODMAP sensitive)

Combine coconut milk with 1 1/2 cups of water in a saucepan and bring to the boil. Once boiling, add the rice, stir, cover with a lid and reduce heat to low for 15 mins. After 15 mins, remove saucepan from heat and let sit, covered for a further 10 mins. No peaking!

While the rice is cooking, cut the pork into cubes and mix in a bowl with the ginger and soy sauce plus a drizzle of olive oil. Coat and set aside to marinate.

While the rice is cooking & pork marinating, prepare the salad: chop the coriander, mint leaves, cucumber, tomatoes & roasted cashews and combine in a bowl.  Zest the lime until you have a generous pinch and add that to your salad

Stir fry the pork in a fry pan for 2-3 until almost cooked through. Reduce to medium heat and add the honey or rice malt syrup and 1 tbspn of water plus a little more soy sauce if you want it and simmer until the sauce thickens

Remove from heat and stir through 1/2 the corriander

Make the salad: in a medium bowl mix the mint, cucumber, tomato, baby spinach, lime zest and remaining coriander. Just before serving, toss with a drizzle of olive oil, a big squeeze of lime juice and stir through with the cashews.

Serve! Serve up the salad (I do at least half a plate full), divide the coconut rice between each other and top with the caramelised pork. Add slices of lime if desired.

Swap honey for agave or rice malt syrup
Don’t include the cashews