We've been home this last week and The Boy has been down with bronchitis. Each day he thinks he's going to be better and we'd head back into the city for him to go back to work. Each day he's still not better. 8 days and counting.
We've also been taking things day by day and meals have been planned on a day by day basis. I recently got an air fryer (more on it later!) and have been cooking up a storm with it. Best roast chicken ever!
Tonight, I was totally without inspiration. None! Nada! Zip! Nothing on Pinterest interested me (pun intended!), nothing on the Googlesphere and then I started randomly flipping through recipe books. I picked a salad one cos The Boy suggested a salad might be good since we'd been mostly doing veggies for the past week.
After a few cookbooks, I started on The Australian Women's Weekly Salad cookbook. (I'm sorry, I tried but could not find a link to it!). I found this salad which I thought sounded tasty and I'd try.
Here's the recipe for what I did for dinner tonight:
- 350g pork fillet
- 2 tablespoons lime juice
- 1 tablespoon finely chopped fresh oregano
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Cooking oil spray
- 200g watercress trimmed
- 2 medium apples (300g) sliced thinly
- 250g grape tomatoes, halved
- 2 tablespoons finely chopped fresh mint
- Combine pork, lime juice, oregano, garlic and cumin in a medium bowl
- Spray heated medium frying pan with cooking oil spray for 1 second, cook pork until browned all over and cooked through. Cover, stand for 10 minutes then slice pork thinly
- Place pork in a large bowl with watercress, apple, tomatoes and mint. Serve with lime wedges if you like.
A few things to note with this recipe:
- I think it's enough for 4 people. I halved the recipe where the meat and veggies were concerned but made the recommended amount of marinade and used the remainder as a salad dressing with a little extra olive oil.
- I used my air fryer to cook the pork fillets, which was preheat the air fryer to 180°C, then place marinated fillets into air fryer and cook at 180°C for 8 minutes. Rest for 10 minutes, then slice to serve.
- I didn't have any fresh oregano, so I used dried instead.
- I didn't have any fresh mint, so I left it out.
- The recipe doesn't call for dressing the salad, but I used the remaining marinade with one extra tablespoon of olive oil and lightly tossed the salad in it. Added a bit of salt to taste.
Overall, a very tasty salad.
If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.
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