©2019 Caitlin Tinn Performance Nutritionist | All rights reserved
Location | Burford Road, Chipping Norton, Oxfordshire
Prep Time: 15-minutes                         Serves: 4 (582 calories)
 

Ingredients:

350g skinless pork belly

1 heaped tsp fennel seeds

1 heaped tsp paprika

1 tin chickpeas

1 tin butterbeans

1 heaped tsp cumin powder

1 heaped tsp chilli powder

3 spring onions

2 cloves garlic

Drizzle Soy sauce

 

Salad

1 fresh green or red chilli

2 little gem lettuce

1 ripe avocado

1 large tomato

1 eating apple

2 handfuls of walnuts

2 handfuls of croutons

 

To serve:

4 tbsp fat-free natural yoghurt

Chilli sauce or chilli powder

Method:

  1. Cut the pork belly into 1cm dice and put to one side.

  2. Put 1 table spoon of coconut oil, cumin powder, chilli powder, fennel seeds, paprika and the pork belly into the frying pan.

  3. Trim and cut the spring onions, squash in the peeled garlic cloves and stir in the chickpeas and butterbeans and their juices. Allow to simmer.

  4. Finely dice the chilli, lettuce and destone, peel and chop the avocado along with the tomato.

  5. Toss and pile all this onto a platter, grating the apple on top.

  6. Ripple a little chilli sauce or chilli powder through the yoghurt and present in a small bowl.

  7. Stir and mush (if you like) the chickpeas and butterbeans.

  8. Drizzle in some soya sauce into the frying pan and continue to toss everything around the pan.

  9. Serve straight away.