Meals and Courses

  • 1 tablespoon sunflower oil
  • 2 star anise
  • 1 tablespoon demerara sugar
  • 1 tablespoon five spice powder
  • 1 tablespoon soy sauce
  • 1 tablespoon paprika
  • 500 g (1 lb) pork fillet, thinly sliced
  • 300 g (10 oz) quinoa
  • 200 g (7 oz) sugar snap peas, halved
  • 4 spring onions, chopped
  • 1 head of Chinese leaves, shredded
  • dill sprigs (optional)
  • 125 ml (4 fl oz) Greek yogurt
  • 2 tablespoons water
  • 2 tablespoons chopped dill
  • salt and pepper

Mix together the oil, star anise, sugar, five spice powder, soy sauce and paprika. Add the pork and stir to coat, then transfer to a roasting tin. Cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes or until just cooked but not dry. Remove, uncover and set aside to cool.

Meanwhile, cook the quinoa according to the instructions on the packet. Set aside to cool.

Toss the quinoa with the peas, spring onion and Chinese leaves. Add the pork and the cooking juices, if liked.

Make the dressing by mixing together all the ingredients. Season to taste, drizzle the dressing over the salad and serve sprinkled with dill sprigs, if liked.

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