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Larb Moo (Thai spicy pork mince salad recipe)

Last night’s dinner: Steak & Salad paleo goodness.

Paleo Thai Spicy Pork Mince Salad Recipe

This is definitely one of my favourite meals - Deliciously hot as well as quick & easy to cook.

• 500f pork mince
• 100ml fresh squeezed lime juice
• 1/2 cup mint leaves, chopped
• 2 tsp dry chillies, roasted and ground*
• 2 tbsp cashews, roasted and ground
• 2 tbsp minced spring onion **
• 2 tbsp minced shallots
• 2 tbsp fish sauce
• cabbage to line plates
• cucumber, tomatoes, etc (on the side to cool the hotness)

Squeeze limes and prepare all other ingredients into bowls. Roast chillies and cashews in a pan and grind/smash/chop roughly. Line plates with cabbage a plenty and arrange cucumber sticks on the side. 

Pour 3/4 of the lime juice with pork, mix well. Squeeze excess lime juice into a hot pan (no need to add any oil). Wait for juice to boil, then proceed to cook the mince until very well cooked - preferably crispy.

Once mince is fully cooked, transfer into a big bowl and add in all remaining ingredients (remaining lime juice, mint leaves, chillies, cashews, spring onion, shallots and fish sauce). Mix well.

Transfer onto cabbage leaves and enjoy!

* I like it hot, so you might want to add the chilli in little by little to reach optimal hotness. On the other hand, if you’re anything like my fiancee, you might want to pile some additional fresh chopped thai chillies on top of your salad.

** I forgot to buy spring onions this time, so in the photo I’ve used spanish onion instead

Steak with Pumpkin and Rocket Salad

The topping of goat’s cheese is clearly not paleo, but the salad itself ended up being so divine that it called for this little dollop of indulgence… 

The salad was rocket based, with roasted pumpkin, caramelised onion & garlic, crispy bacon and of course, the naughty dollop of soft goat’s cheese on top.

Absolutely divine and hands down the simplest yet yummiest salad we’ve ever made!

Homemade salad dressing

• 1 tbsp Dijon mustard
• 30ml white wine vinegar
• 150ml olive oil
• juice of 1 lemon
• salt and pepper

Whisk ingredients together in a bowl and serve. Delicious!

The most delicious salad I’ve ever made:

Ingredients:

2 chicken breasts, cooked and shredded

1/4 kent pumpkin, peeled and cubed

2 garlics, peeled and halved

1 red onion, peeled and sliced

1 punnet of grape tomatoes, washed and quartered

1 lebanese cucumber, washed and sliced

1 cup pecan nuts

6 slices of prosciutto, shredded

Olive oil

Smokey paprika

Honey

Preparation:

1. Preheat oven to 180c
2. Place pumpkin and garlic in a roasting dish, mix with olive oil, smokey paprika, cracked sea salt and a bit of honey. Roast until ready.
3. Caramelise onion on a pan
4. Mix everything in a bowl
5. Enjoy!