Prep
30 mins
Cooking
12 mins
Serves 6
Mixed
Serves: 6
25g coriander, roughly chopped
25g mint, roughly chopped
150g radishes, sliced
½ cucumber, diced
175g Florette Mixed
For the pickled onions
1 red onion, finely sliced
75ml apple cider vinegar
1 tbsp caster sugar
2 tsp flaky sea salt
For the dressing
1 tbsp caster sugar
2 limes, juiced
2 tbsp fish sauce
For the mince
1 tbsp oil
1 tbsp lemongrass paste
2 garlic cloves, mince
500g pork or chicken mince
Pinch chilli flakes
1. To make the quick pickled onions, combine all the ingredients and leave to sit for 30 mins. Drain when needed to use.
2. Meanwhile, put the oil into a frying pan over a high heat, once the oil is hot, add in the lemon grass paste, garlic and mince and fry for 10 – 12 mins until crispy and golden, breaking the meat up with a spatula. Add in the chilli flakes. Leave to cool completely.
3. To make the dressing, whisk all the ingredients together.
4. Put the coriander, mint, radishes, cucumber and Florette leaves into a large bowl and add in the cooled mince and toss together with the dressing. Top with the pickled onions to serve.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!