Sometimes things don’t always go according to plan.
In my family, this is a little thing we like to call “life” and it seems that the easiest way to annoy "life" is to make a well thought out, detailed plan. I’m not alone in this, am I? Life likes to screw everyone else over too? With my glorious time off over Christmas and New Years I thoughts I’d be really clever and get ahead with the blog – I made a blog plan, I wrote out posts, I scheduled things into my diary. I was ON FIRE. Today’s post was supposed to be a hilarious story regarding my mother and her fruit trees, finishing with a recipe for Peach Galette with Coconut Sugar Crust.
Well - life had other ideas.
Mostly these other ideas were “Hey Julz, you know what you love? Peaches. You should eat the peaches. I know you’d planned to make a galette for the blog but you should totally eat those peaches. Don’t worry, you can always go and pick more.” Life was right. I DO love peaches. So I ate them all and then didn’t have any to make the blog recipe that I had so carefully planned out, and when I went to pick more they were all gone because I had eaten them all. Up yours, life.
It also occurred to me that in three whole months of having a blog I haven’t posted a single carnivorous recipe! This is strange because I freaking love meat...I actually could be vegetarian or vegan for my love of vegetables but it would never work long term because I really just enjoy eating meat. And cheese. I’ve found that my body just works better when I include animal protein but I still try to include at least one vegetarian/vegan meal each week, much to the exasperation of my husband and daughter. So to end this accidental vegetarianism we have a wonderful summer lunch/dinner – full of flavor, nutritionally-balanced, easy to throw together and on the table in half an hour. That’s my kind of meal.
Pork is a fantastic meat – it’s higher in protein per gram than beef or chicken and is very lean when you buy cuts like the fillet or loin. I’ve also used brown rice noodles here (they were in the noodles section of my local supermarket) as they have more fibre than regular vermicelli noodles. If you’re looking to save even more time you can use a pre-made coleslaw mix and just add extra veg! This salad would also be delicious with tofu instead of pork to make it vegan, or even eaten as is without a major protein source. It’s not peach galette but hopefully it will keep you satisfied until life screws up my next blog post. Enjoy!
Spring Roll Salad with Sesame Pork
1 large pork fillet (or 2 small) ~600g
2 tsp sesame oil
Sesame seeds, to coat
1 pack brown rice vermicelli
1/8 head white cabbage
1/8 head purple cabbage
4 spring onions
1 large red capsicum
200g snow peas
2 carrots, peeled
Handful of roasted cashews, to serve
4 tbsp lime juice
4 tbsp sweet chilli sauce
2 tbsp sesame oil
4 tbsp soy sauce
1 tsp grated ginger
2 cloves of garlic, minced or grated
1) Preheat oven to 200.
2) Put pork fillet on a lined baking tray and brush with sesame oil. Sprinkle with sesame seeds to coat.
3) Bake pork for 20-25 minutes or until just cooked through. Allow to rest for 5 minutes.
4) While the pork is baking bring a pot of water to the boil. Add noodles and cook for 5 minutes or until tender, then refresh under cold water to stop the cooking process. Transfer to a plat and pop in the fridge to cool.
5) Finely shred the cabbages, slice up the capsicum, onions and snow peas and julienne the carrot. Add the vegetables to a large bowl and add the noodles (when cooled).
6) Make the dressing by whisking all ingredients together. Add to salad and toss until combined.
7) Thinly slice the pork and serve alongside the noodle salad sprinkled with cashews.
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