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Warm cajun-style pork salad

Name: Warm cajun-style pork salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: American recipes
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

Published: 31 May 14
Updated: 18 Mar 24

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.

Easy
June 2014

Test kitchen approved

Serves 4
Hands-on time 25 min

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.

Nutrition: per serving

Calories: 452kcals
Fat: 30.3g (6.5g saturated)
Protein: 21.3g
Carbohydrates: 23.3g (3.1g sugars)
Fibre: 4.4g
Salt: 0.7g

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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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Method

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.