- 0:15 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
With a fresh citrus and ginger dressing, this full-of-goodness salad is delicious.
Ingredients
- 175g (1 cup) black rice
- 4 (about 125g each) pork loin steaks, excess fat trimmed
- 150g sugar snap peas (see note), blanched
- 150g snow peas, thinly sliced, blanched
- 100g baby spinach leaves
- 25g roasted cashews
- 2 tablespoons chopped fresh chives
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 2 teaspoons white balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon finely grated fresh ginger
Method
- Step 1Cook the rice in a large saucepan of boiling water for 30-35 minutes or until just tender. Drain.
- Step 2Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork for 4-5 minutes each side or until golden and just cooked through. Transfer to a clean chopping board. Cover loosely with foil and set aside for 2-3 minutes to rest.
- Step 3Thinly slice the pork. Place the rice, sugar snap peas, snow peas, spinach cashews and chives in a large bowl. Whisk the orange juice, lime juice, vinegar, honey and ginger in a small bowl. Add dressing and pork to the salad and gently toss to combine.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1625 kj
Energy
7.5g
Fat Total
1.5g
Saturated Fat
8g
Fibre
37g
Protein
41g
Carbs (total)
All nutrition values are per serve
Notes
If sugar snap peas are unavailable, replace with extra snow peas.
Why black rice?
- 50 per cent more dietary fibre than brown rice
- Source of protein, magnesium and vitamins B1 and B3
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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