Hoisin Pork and Ginger Greens Salad

This spicy, warm salad is flavourful yet nourishing. You’ll steam the green beans and sugar snaps ‘en papillote’ with ginger which infuses them with flavour while sealing ion the nutrients. Served with fiery hoisin pork and basmati rice - this low cal dish is both fresh and filling.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200 degrees

Step 2

Finely chop the ginger

Step 3

Trim and cut the green beans in half

Step 4

Add the sugar snaps, green beans, ginger and 1 tbsp cold water to a foil parcel and bake in the oven for 15 minutes

Step 5

Start cooking the rice

Step 6

Heat the oil in a pan on a high heat then add the mince and cook until browned

Step 7

Slice some of the red chilli into rounds and set aside for garnish

Step 8

Finely chop the rest of the chilli and garlic

Step 9

Add the chilli and garlic to the mince and cook for 1 minute

Step 10

Add the hoisin sauce and soy sauce and cook for a further 2-3 minutes until sticky

Step 11

Finely slice the spring onions

Step 12

Remove the beans and sugar snaps from the oven and drain any excess water. Add the toasted sesame seeds and a pinch of salt

Step 13

Serve the spicy pork on top of the ginger greens and garnish with the chilli and spring onion