The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 40g mixed salad leaves (use half)
-
15ml hot honey (use half)(honey, chilli extract)
-
250g steamed wholegrain & wild basmati (use half)(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 handful of fresh mint (use half)
- 1 onion (use half)
- 90g Tenderstem broccoli (use half)
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
- 150g free-range pork mince
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 117Kcal | 609Kcal |
| 489kJ | 2549kJ | |
| Fat | 5.8g | 30g |
| of which saturates | 1.7g | 8.9g |
| Carbohydrates | 9g | 45g |
| of which sugars | 2.3g | 12g |
| Protein | 7.2g | 38g |
| Salt | 0.33g | 1.7g |
| Fibre | 1.5g | 8.1g |
Ingredients
Ingredients
-
15ml hot honey(honey, chilli extract)
- 1 onion
- 1 handful of fresh mint
-
250g steamed wholegrain & wild basmati(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 40g mixed salad leaves
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 300g free-range pork mince
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 90g Tenderstem broccoli
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime
- 1 midi cucumber
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 118Kcal | 625Kcal |
| 495kJ | 2616kJ | |
| Fat | 6.0g | 32g |
| of which saturates | 1.8g | 9.3g |
| Carbohydrates | 8g | 45g |
| of which sugars | 2.3g | 12g |
| Protein | 7.4g | 39g |
| Salt | 0.33g | 1.7g |
| Fibre | 1.5g | 8.1g |
Ready in 20
High protein
9 plants
Thai-style Pork Larb Salad with Crispy Wild Rice & Mint
The vibrant flavours of Southeast Asia. Free-range pork mince is sizzled with ginger, garlic, and fragrant lemongrass. Pair with crunchy coconut chips and black rice for that perfect balance of textures. The best part? It's ready in 20 mins.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large mixing bowl, a small bowl & a measuring jug
Pickle the cucumber
- Slice the cucumber into 1/2cm thick half-moons
- In the small bowl, mix the cucumber with the juice from half the lime and a pinch of salt and pepper. Set aside to pickle
- Trim and halve the broccoli. Thinly slice half the onion. Cut the remaining onion into wedges. Pick the mint leaves from the stalks and finely chop
Crisp up the rice
- Add the rice to the lined baking tray with half the chilli paste (use less for less heat), 1/2 tbsp oil, a pinch of salt and pepper. Mix well to coat the grains, then spread out into one layer. Bake for 22-25 mins, stirring halfway, until crispy
- After 10 mins add the broccoli and onion wedges to the rice tray, drizzle with 1tsp oil and retun to the oven for the remaining 12-15 mins
Get sizzlin'
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pork and slice onion and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown
- Add the ginger & garlic paste, tamari, half of the mint, remaining chilli paste and half of the hot honey. Cook for a further 3 mins, until the pork is cooked through
Combine the flavours
- In the large bowl, combine the rice, roasted veg, pork mix, pickled cucumber and salad leaves. Toss through the remaining honey and lime juice and season with salt and pepper to taste
Plate up
- Share the larb salad between bowls. Sprinkle over the remaining mint
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