Pork Salad Mango And Lime
- 225g (8oz) Lean pork fillet
- 1 Lime
- Black pepper
- 1 Mango
- 225g (8oz) Large pasta shapes
- 300g (10oz) Flageolet beans
- Handful Spinach leaves
Take 225g (8oz) lean, fully trimmed pork fillet and cut into thin medallions. Marinate in rind and juice of 1 lime and season well with black pepper. Cover and marinate in fridge for about 15-20 minutes.
Make Dressing: Peel 1 ripe mango and roughly slice, place in food processor and add 30ml (2tbsp) fresh mint, and juice from 1 lime. Whiz together to form a smooth dressing.
Cook 225g (8oz) large pasta shapes according to pack instructions. Heat wok or griddle pan, drain juice from pork and discard. Cook pork for 2-4 minutes each side until lightly browned.
Pile into a large bowl the pasta, pork slices, 300g (approx) can drained and washed flageolet beans and a handful of baby spinach leaves.
Toss together and serve with a large dollop of dressing.