Thursday, 3 November 2011

Warm Crispy Pork and Avocado Lime Salald

(Serves 2)

1 ripe avocado
1 bag salad leaves
3 round radishes (sliced)
½ cucumber( skinned and sliced)
Juice and zest of 1 lime
2 tablespoon olive oil
½ teaspoon honey
Salt and pepper
400g crispy Chinese roast pork (sliced)

Split the avocado into half.Remove the skin and the stone. Cut into thin slices.

Place the juice and zest of alime in a bowl. Add honey, olive oil and salt and pepper. Mix well.

Arrange the salad leaves on aplate. Drizzles some dressing on the salad.

Arrange the avocado, cucumberand radish slices on top of the salad leaves. Then arrange a layer of crispyroast pork on top
Garnish with a few moreslices of avocado, radish and cucumber.

Drizzle with more dressing.

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