B00CU1W244_EBOK

1 SERVE =
1 unit protein
1 unit bread
2 units vegetables
1 unit fats
Spiced pork and
vermicelli salad >
SERVES 4 PREP 15 mins COOK 5 mins
Light and fresh and with minimal cooking
involved, this is a delicious salad to have
for lunch.
2 cups (350 g) cooked rice vermicelli noodles
1 quantity Nam Jim Dressing (see page 206)
handful mixed fresh herbs such as mint,
coriander and basil
2 carrots, cut into thin matchsticks or coarsely grated
2 Lebanese (small) cucumbers,
cut into thin matchsticks
4 spring onions, trimmed and finely sliced
1 × 250 g punnet cherry tomatoes, quartered
75 g iceberg lettuce, shredded
½ quantity (400 g) Spiced Pork Meatballs (see page 82)
½ cup (45 g) Pickled Radish (see page 201) or sliced fresh
radish
4 tablespoons fried shallots
1 long red chilli, seeded and finely sliced (optional)
Toss the noodles with 1 tablespoon of the
dressing and half the herbs and divide among
four bowls. Place the carrot, cucumber, spring
onion and tomato in a bowl and combine, then
mix the remaining dressing through.
Layer the lettuce on top of the noodles, then top