- 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
- 1.
Separate all the lettuce leaves. Tear them into smaller pieces or shred them with a knife. Arrange on a platter or in a bowl.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
Pour any juices from the plate the pork was resting on into the frying pan. Stir, taste and adjust the seasoning.
- 8.
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.