Five-spice summer salad
A tasty treat with leftover cooked meat.
|1||Shallot, finely diced|
|3 Tbsp||Lime juice|
|3 Tbsp||Extra virgin olive oil|
|1 Tbsp||Soy sauce|
|1 tsp||Sesame oil|
|5 cm||Root ginger, peeled and grated|
- Combine the shallot, lime juice, olive oil, soy sauce, sesame oil and root ginger in a bowl. Halve the pomegranate and squeeze the juice into the dressing through a sieve to catch the seeds.
- Shred the cooked meat and place in a dry, non-stick frying pan over medium-low heat. Stir in the five-spice powder then the cashews and craisins. Stir for 1 minute.
- Place the herbs, rocket and chilli in a bowl and toss well. Drizzle with a little of the dressing and toss to coat. Top with the five-spice meat mixture and the pomegranate seeds. Serve with the remaining dressing.
More Summer salads from Jan