Warm Thai Pork, Quinoa & Pineapple Larb Salad

Add the quinoa to a pot with a matching lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

Meanwhile, quarter the pineapple slices (reserve the juice!) 

Heat a large, wide-based pan with a drizzle of vegetable oil over a medium heat 

Once hot, add the pineapple and cook for 2-4 min or until starting to brown

Once browned, push the pineapple to the side of the pan and add the pork mince with a pinch of salt 

Cook the pork for 5-6 min, breaking it up with a spatula as you go 

Meanwhile, peel and chop (or grate) the garlic 

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Slice the lime[s] into wedges 

Once cooked, add the chopped ginger, garlic and chilli jam to the pan and cook for 1 min 

Add the soy sauce, fish sauce and the reserved pineapple juice to the pan and cook for 1 min further

Remove the pan from the heat and set aside – this is your pork larb

Peel and finely slice the shallot[s] 

Pick the mint leaves, discarding the stems 

Chop the mint leaves and coriander roughly

Squeeze the juice of 1/2 [1] lime into the pan and add the chopped mint, coriander, shallot and cooked quinoa and give everything a good old mix up 

Separate the little gem lettuce leaves

Chop the roasted peanuts roughly