MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Warm Cajun-Style Pork Salad
Categories: Nuts, Vegetables, Herbs, Pork, Squash
Yield: 4 servings

50 g (2 oz) blanched hazelnuts
2 Flour tortillas
2 Celery ribs
2 Little gem lettuces
1 Cucumber
Handful radishes
3 tb Olive oil
250 g (9oz) leftover roast pork
1 tb Cajun spice mix
2 tb White wine vinegar
Fresh coriander; to serve

Heat the oven to 180?7C/355ºF | 160°C/320ºF (fan)/gas 4.

Put the hazelnuts in a baking tray in the oven and the
tortillas on the shelf below them. Cook for 10-12
minutes until the nuts are golden and the tortillas are
completely crisp.

Meanwhile, chop all the veg into bite-size pieces (halve
the cucumber lengthways and scoop out the seeds before
chopping). Toss the vegetables together in a mixing
bowl.

Heat 1 tbsp of the oil in a frying pan. Shred the pork,
then fry it with the spice mix, stirring, until piping
hot.

Mix the remaining oil with the vinegar in a small bowl.
Roughly chop the hazelnuts and crumble the tortillas,
then toss through the salad with the pork and dressing.
Garnish with coriander, if you like.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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