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Warm cajun-style pork salad

This fresh salad recipe uses leftover roast pork for a perfect summer midweek supper that’s ready in less than 30 minutes.

Or, if you want to cook the pork from scratch, try our cajun-style pork with coconut rice.

This fresh salad recipe uses leftover roast pork for a perfect summer midweek supper that’s ready in less than 30 minutes.

Or, if you want to cook the pork from scratch, try our cajun-style pork with coconut rice.

Ingredients

50g blanched hazelnuts
2 flour tortillas
2 celery sticks
2 little gem lettuces
1 cucumber
Handful radishes
3 tbsp olive oil
250g leftover roast pork (fattier cuts such as pork belly or shoulder work best)
1 tbsp cajun spice mix
2 tbsp white wine vinegar
Fresh coriander, to serve

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Heat the oven to 180°C/ fan160°C/gas 4. Put the hazelnuts in a baking tray in the oven and the tortillas on the shelf below them. Cook for 10-12 minutes until the nuts are golden and the tortillas are completely crisp.
Meanwhile, chop all the veg into bite-size pieces (halve the cucumber lengthways and scoop out the seeds before chopping). Toss the vegetables together in a mixing bowl.
Heat 1 tbsp of the oil in a frying pan. Shred the pork, then fry it with the spice mix, stirring, until piping hot.

Mix the remaining oil with the vinegar in a small bowl. Roughly chop the hazelnuts and crumble the tortillas, then toss through the salad with the pork and dressing. Garnish with coriander, if you like.