• 500 g pork fillet
• Carrot, red onion, bean sprouts, snow peas, cabbage, fresh coriander, fresh red chilli, fresh ginger
• Dressing-
• 3 tbsp sesame oil
• 3 tsps soy sauce
• 2 tsp honey
• 1 tsp crushed garlic

Prepare the vegetables, herbs and ginger slicing finely and setting aside while you cook the pork.

Heat the oil in a pan and cook the pork for 2-3 minutes until just cooked through. Rest for 5 minutes and then slice across the grain.

Combine all the ingredients for the dressing and then toss the salad, meat and dressing to combine.

A squeeze of fresh lime juice just before serving will add an extra zing!

• 1 400 g can of chickpeas
• ½ tsp salt
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp mild curry powder

Line a baking tray with grease proof paper and heat the oven to 170C.

Rinse and drain the chickpeas, and the toss in a bowl with the salt and spices to coast them evenly. Roast for an hour until golden and crispy. Yum!