Name: Roast pork and pineapple salad
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 6
Ingredients: 1/2 small pineapple, peeled, cored, cut into 1 cm slices; 500 gram leftover roast pork, cut into small pieces; 1/2 red cabbage, finely shredded; 1/2 wombok (chinese cabbage), finely shredded; 1 cup fresh coriander leaves; 2/3 cup flaked coconut, toasted; 6 green onions (shallots), thinly sliced; Sumac dressing; 1/3 cup olive oil; 1 lemon, juice; 3 teaspoon brown sugar; 2 teaspoon sumac; 1 teaspoon dijon mustard

Roast pork and pineapple salad

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Serves 6

Prep

20M

Cook

Total

26M

Ingredients

1/2 small pineapple, peeled, cored, cut into 1 cm slices

500 gram leftover roast pork, cut into small pieces

1/2 red cabbage, finely shredded

1/2 wombok (chinese cabbage), finely shredded

1 cup fresh coriander leaves

2/3 cup flaked coconut, toasted

6 green onions (shallots), thinly sliced

Sumac dressing

1/3 cup olive oil

1 lemon, juice

3 teaspoon brown sugar

2 teaspoon sumac

1 teaspoon dijon mustard

Method

1.Preheat a char-grill or barbecue plate on high. Spray with oil. Char-grill pineapple for 2-3 minutes each side, until tender. Cut slices into quarters.

2.In a large bowl, combine pork, red cabbage, wombok, coriander, coconut, onion and pineapple.

3.Meanwhile to make sumac dressing; in a small jug, whisk together all ingredients. Season to taste.

4.Drizzle dressing over salad just before serving, tossing well.

Sumac is a spice used in Middle Eastern dishes. It’s available from major supermarkets. Remember to remove the hard core from the cabbage before shredding it. You can add sliced radish and crispy noodles for more crunch.
Note

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Ingredients

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