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Pork with caper
Chilli-lime tofu salad
with soft boiled egg
and green bean
SERVES 2 V DF HANDS-ON TIME 15 MINS TOTAL TIME 20 MINS
% x 280g pack Tofoo
1 Wrap the tofu in several layers of kitchen paper or a tea
towel. Press firmly to remove excess water, then cut
into 2cm wide slices. Heat a large nonstick frying pan
until very hot and add the oil. Add the tofu and let it
2 tsp vegetable oil
SERVES 2 GF DF HANDS-ON TIME 25 MINS
TOTAL TIME 35 MINS
brown for around 2 minutes on each side. Remove
75g dried Puy lentils
100g fine green beans, halved
200g Taste the Difference pork
from the pan and chop into cubes.
2 Boil the broccoli for 2-3 minutes until just al dente,
drain and refresh in cold water then pat dry. Boil the
2 medium eggs, at
1 large carrot, about
2 tsp toasted sesame
eggs for 7 minutes then drain and submerge in cold
water. When cooled, peel and halve. Peel the carrot
then shave it into ribbons using the peeler.
3 Whisk or shake the dressing ingredients together in a
jar. Divide the carrot, broccoli, eggs and tofu between
two sealable lunch containers. Sprinkle with the
toasted sesame seeds. Divide the dressing between
two sealable pots and add to the containers. Cover and
chill, ready for the next day.
4 Remove your lunch container from the fridge about
30 minutes before eating, to take off some of the chill,
pouring the dressing over the salad so that the flavours
3 tsp extra-virgin olive oil
1 small shallot, finely chopped
zest and juice of % small lemon
75ml chicken or vegetable stock*
75ml white wine
1 tbsp miniature capers, rinsed
2 tbsp chopped flat-leaf parsley
For the dressing
2 tbsp dark soy sauce
juice of 1 lime
• 2 tsp sriracha or
other hot chilli sauce
• 1 tsp grated root
2 tsp clear honey
1 Put the lentils in a saucepan and cover
with three times their volume of water.
Bring to the boil and cook for 15-20
minutes until al dente. Add the green
can be absorbed as it comes to room temperature.
332cals; 17g fat (3g sat fat); 238 protein; 8g fibre;
beans and cook for 2-3 minutes until
18g carbs; 15g total sugars; 2.6g salt
just tender, then drain and keep warm.
2 Meanwhile, slice the pork into 6 pieces.
Pound into thin escalopes between 2
sheets of baking powder, using a rolling
pin or heavy tin. Season and rub with 2
teaspoons of the olive oil to coat lightly.
3 Heat a large nonstick frying pan and
add half the pork. Cook for 1/-2
minutes each side, until lightly browned
and cooked through. Transfer to a
plate and repeat.
4 Once all the pork is browned and set
aside, add the remaining oil to the pan
and gently fry the shallot with some
seasoning until soft. Add the lemon
zest, juice, stock and wine. Reduce by
half over a fairly high heat, which will
take about 3 minutes. Return the pork to
the pan with the capers. Turn the pork
in the sauce until heated through.
5 Serve the pork on a bed of lentils and
beans, spooning the sauce over the top.
Scatter with parsley to finish.
*Use gluten-free stock if required
I 338cals; 10g fat (2g sat fat);
338 protein; 7g fibre; 20g carbs;
2g total sugars; 0.4g salt >