Caribbean Pork & Zingy Salad Rice Bowl with Mayo & Mustard-Cider Salad
Pre-Prepped | Three Steps | Ready in 15- Eggs
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight whip up a bountiful basmati rice bowl packed with the works. You've got tasty Caribbean pork, zingy salad and mayo and mustard cider proving to be the ultimate sauce combo in this dish!
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Microwavable Basmati Rice
1 packet
Coriander
1 packet
Snacking Tomatoes
1 sachet
Chilli Flakes
1 packet
Mayonnaise
(Contains: Eggs;)
250 g
Pork Strips
tin
Sweetcorn
1
Cucumber
1 packet
Onion Chutney
1 packet
Mustard Cider Dressing
Cooking Steps
• Heat olive oil in a frying pan over high heat • Cook pork until golden, 2-3 mins • Add Jerk seasoning and a splash of water. Cook until fragrant, 1 min • Remove from heat, stir through chutney
• Meanwhile, drain corn. Microwave rice until steaming, 2-3 mins. Stir butter (20g for 2P / 40g for 4P) and corn through rice • Chop cucumber. Halve snacking tomatoes • In a bowl, combine cucumber, tomatoes, mixed salad leaves and mustard cider dressing • Toss and season
• Top rice with pork and salad • Top with mayo and a pinch of chilli flakes (if using) • Tear over coriander
