Recipe

Raw Ribbon Salad

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Raw Ribbon Salad

Crunchy pork bangers with courgette salad topped with bocconcini, mint and toasted almonds.




Ingredients to serve 2

  • 10g x flaked almonds
  • 4 x pork bangers
  • 4 x courgettes – slice into ribbons with potato peeler
  • 1½ tbsp x basil pesto
  • 2 x bocconcini balls – tear & season
  • 3g x fresh mint – tear leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 20g x flaked almonds
  • 8 x pork bangers
  • 8 x courgettes – slice into ribbons with potato peeler
  • 2½ tbsp x basil pesto
  • 4 x bocconcini balls – tear & season
  • 5g x fresh mint – tear leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Flaked almonds: Place a dry pan on medium-high heat. Add the flaked almonds and toast for 2-3 minutes until lightly browned. Shake the pan often so that they don’t burn.

Step 3

Pork Bangers: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bangers and cook for 15 minutes, shaking the pan to ensure they’re cooked through and browned evenly.

Step 4

Salad: Mix the courgette ribbons with basil pesto and olive oil (1 tbsp for 4; ½ tbsp for 2; ¼ tbsp for 1) and season with salt and pepper.

Step 5

Serve the pork bangers with the courgette salad topped with bocconcini, mint and flaked almonds.