Hazelnut pork salad
Ingredients
- 2 tablespoon peanut oil
- 2 clove garlic, crushed
- 1 centimetre piece fresh ginger (5g), grated
- 1 tablespoon hazelnut oil
- 1/3 cup (80ml) brown rice vinegar
- 600 gram pork fillets, trimmed
- 300 gram dried udon
- 100 gram baby rocket leaves
- 125 gram baby curly endive leaves
- 1/2 cup (75g) toasted hazelnuts, chopped coarsely
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