
Prep Time: 15-minutes Serves: 4 (582 calories)
Ingredients:
350g skinless pork belly
1 heaped tsp fennel seeds
1 heaped tsp paprika
1 tin chickpeas
1 tin butterbeans
1 heaped tsp cumin powder
1 heaped tsp chilli powder
3 spring onions
2 cloves garlic
Drizzle Soy sauce
Salad
1 fresh green or red chilli
2 little gem lettuce
1 ripe avocado
1 large tomato
1 eating apple
2 handfuls of walnuts
2 handfuls of croutons
To serve:
4 tbsp fat-free natural yoghurt
Chilli sauce or chilli powder
Method:
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Cut the pork belly into 1cm dice and put to one side.
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Put 1 table spoon of coconut oil, cumin powder, chilli powder, fennel seeds, paprika and the pork belly into the frying pan.
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Trim and cut the spring onions, squash in the peeled garlic cloves and stir in the chickpeas and butterbeans and their juices. Allow to simmer.
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Finely dice the chilli, lettuce and destone, peel and chop the avocado along with the tomato.
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Toss and pile all this onto a platter, grating the apple on top.
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Ripple a little chilli sauce or chilli powder through the yoghurt and present in a small bowl.
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Stir and mush (if you like) the chickpeas and butterbeans.
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Drizzle in some soya sauce into the frying pan and continue to toss everything around the pan.
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Serve straight away.