This hearty salad looks and tastes fantastic, while keeping it light and healthy!
- Combine the tamari, ginger and honey in a shallow glass or ceramic dish. Add pork and turn to coat. Cover. Place in fridge for 2 hours to marinate.
- Preheat oven to 200C/180C fan forced. Place a wire rack over a baking tray lined with foil. Heat a large non-stick frying pan over high heat. Spray lightly with olive oil. Cook the pork for 1-2 minutes each side or until browned. Transfer to prepared rack. Roast for 12-15 minutes or until pork is just cooked through. Transfer to a plate. Cover loosely with foil and set aside to rest for 5 minutes. Thickly slice.
- Meanwhile, arrange the pak choy, cabbage, apple, carrot, watercress and onion in a large bowl. Whisk the chilli, lime juice, oil and extra honey in a small bowl.
- Place pork on top of salad. Drizzle with the dressing and sprinkle with coconut flakes.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set