Warm Thai-Style Lean Pork, Quinoa & Pineapple Larb Salad

Boil a kettle

Rinse your quinoa in a sieve under cold running water

Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender

Once cooked, drain, return it to the pot until serving

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

Heat a large, wide-based pan with a drizzle of vegetable oil over a high 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 your mince

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

Meanwhile, peel and chop (or grate) your garlic

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

Slice your lime[s] into wedges

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

Add your soy sauce, fish sauce and the reserved pineapple juice to the pan and cook for 1 min further and the mince is cooked through (no pink meat!)

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

Peel and finely slice your shallot[s]

Pick your mint leaves, discarding the stems

Chop the mint leaves and coriander roughly

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

Wash your lettuce, then pat it dry with kitchen paper

Separate your lettuce leaves

Chop your roasted peanuts roughly