Ingredients
450 g pork
1 large papaya, diced
1 avocado, diced
1 onion, sliced
150 g of salad leaves
40 g roasted almonds
1 tbsp grated orange peel
50 ml orange juice
20 ml apple cider vinegar
2 tbsp finely chopped mint
1 tsp mustard
100 ml olive oil
salt, pepper
Method
Cut the meat into thin pieces and stew in a little olive oil and water. Remove from the oil and drain well. Orange juice, peel, vinegar, mint, mustard, salt and pepper crash together in a large bowl. Olive oil is added in portions while stirring continuously. Add the pieces of meat, onions and fruit and stir gently to cover evenly with the sauce. Pour onto covered with fresh salad bowl. Sprinkle with almonds.
Containers:
Difficulty
Average
Tested
0 users
Source
Culinary log number 1/2007