Winter salads are on the horizon, and we’re transitioning with this warm cajun pork salad.
Will this be your first winter salad of the year? Or are you way ahead of us? Whether it is or not, we know you’re going to love this one from Delicious. It still holds fresh hints of summer but is combined warm spices, making it the perfect autumnal dish. Whether you make it for lunch or dinner, if you’re eating alone or feeding the family, its an all-round wholesome meal that will put a smile on everyone’s face.
- 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
- 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.
Feature image: Delicious Magazine