Pork bánh mì sandwich

Name: Watermelon, charred feta and bread salad with mint
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 to 6 as a sharing plate servings
Ingredients: sourdough bread, cut into small squares 2 slices,extra virgin olive oil 7 T,watermelon , cut into small bite-sized pieces, seeds removed 500 g,black Greek olives, pitted 10,small cucumber, sliced lengthways and then across into thin half-moon pieces 1,purslane (if available) or rocket leaves, roughly chopped 1 handful,feta, cut into medium-sized cubes 200 g,sea salt and freshly ground black pepper, to taste

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus at least 2 hour's marinating time

Cooking Time 5 minutes

Ingredients

2 T honey
1 T Thai seven spice
3 T rice wine vinegar
1 T fish sauce
1 garlic cloves, crushed
200 g pork fillet, very finely sliced

For the pickled carrots:

3 T rice wine vinegar
1 t sugar
1 t salt
1-2 carrots, sliced julienne or grated

For serving:

2 baguettes, halved lengthways
Fresh coriander, a handful
Small cucumbers, shaved into ribbons
1 lime, juiced
1 T sriracha sauce
1/2 cup mayonnaise
2 red chillies, sliced

Method

Combine the honey, Thai seven spice, rice wine vinegar, fish sauce, garlic and pork. Cover and marinate for 2 hours or overnight.
To make the pickled carrots, mix the rice wine vinegar, sugar and salt. add the carrots and allow to pickle for a few hours.
Fry the pork over a medium heat for 1 minute on each side until lightly golden and cooked through.
To serve, slice open the baguette halves and stuff each with pickled carrot, cucumber ribbons, top with a few pork slices and some coriander. Combine the lime juice, sriracha and mayonnaise and spoon over each sandwich. Top with sliced chillies if you like.

See more Asian inspired dishes here.

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Spicy brinjal with lentil pasta

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Watermelon, charred feta and bread salad with mint