- 1 lettuce
- ½ cucumber
- 2 tomatoes
- 1 spring onion
- A 200g punnet of flat peaches
- A 250g pack of pork stir fry strips
- 1 tbsp Balsamic vinegar
- A handful of chives
- 2 tbsp olive oil + 3 tsp
- Sea salt and freshly ground pepper
- Griddle or frying pan
Separate all the lettuce leaves. Tear them into smaller pieces or shred them with a knife. Arrange on a platter or in a bowl.
Halve the cucumber. Cut one of the halves in half again lengthways. Run a teaspoon down the middle to scoop out the seeds. Slice it thinly. Add it to the lettuce. Thinly slice the tomatoes. Add them to the lettuce too.
Trim the spring onion. Finely slice the white bit on the diagonal. Finely shred the green tops. Add to the other vegetables. Put to one side.
Heat 2 tsp olive oil in a griddle or frying pan. Halve the peaches. Twist to separate the halves. Scoop out the stones. Griddle the peaches for 1-2 mins on each side to soften/char. Add to the salad.
Season the pork strips generously with salt and pepper. Add another 1 tsp oil to the pan. Add the pork. Stir fry the pork for 3-5 mins till browned and cooked through. Add to the salad.
Turn off the heat under the pan and add 1 tbsp Balsamic vinegar. Let it sizzle for a few secs then stir in 2 tbsp olive oil. Add a little more seasoning.
Pour any juices from the plate the pork was resting on into the frying pan. Stir, taste and adjust the seasoning.
Drizzle this warm dressing from the pan over the salad. Roughly chop the chives and scatter over the top of the salad before you serve it.