Caramelised Pork & Coconut Rice

While the rice is cooking, finely grate the ginger. In a medium bowl, combine the ginger, pork strips and 1/2 the soy sauce with a drizzle of olive oil. Toss to coat and set aside.

Roughly chop the tomato and cucumber. Roughly chop the baby spinach leaves. Pick and roughly chop the mint leaves.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the pork and stir-fry until almost cooked through, 2-3 minutes. Reduce the heat to medium-high and add the honey, water (for the sauce) and the remaining soy sauce. Cook, stirring, until slightly reduced, 2-3 minutes. Remove from the heat.

In a medium bowl, combine the cucumber, tomato, spinach, mint and a drizzle of olive oil and vinegar. Season to taste.