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Ingredients

175g (1 cup) black rice
4 (about 125g each) pork loin steaks, excess fat trimmed
150g sugar snap peas (see note), blanched
150g snow peas, thinly sliced, blanched
100g baby spinach leaves
25g roasted cashews
2 tablespoons chopped fresh chives
2 tablespoons orange juice
1 tablespoon lime juice
2 teaspoons white balsamic vinegar
2 teaspoons honey
1 teaspoon finely grated fresh ginger

Method

Step 1 Cook the rice in a large saucepan of boiling water for 30-35 minutes or until just tender. Drain.
Step 2 Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork for 4-5 minutes each side or until golden and just cooked through. Transfer to a clean chopping board. Cover loosely with foil and set aside for 2-3 minutes to rest.
Step 3 Thinly slice the pork. Place the rice, sugar snap peas, snow peas, spinach cashews and chives in a large bowl. Whisk the orange juice, lime juice, vinegar, honey and ginger in a small bowl. Add dressing and pork to the salad and gently toss to combine.

Black rice salad with pork and cashews

How to make Black rice salad with pork and cashews

Ingredients

Method