Sea Bass Ceviche with Green Papaya Slaw
"The classic Thai green papaya salad, som tam, perfectly balances sweet, salty and sour flavours wit...
150g cooked pork loin or tenderloin, sliced
200g cooked quinoa (100g uncooked)
140g black beans
100g mango, sliced
2 spring onions, thinly sliced
3–4 Tbs Citrus Dressing (see below)
Sea salt and freshly ground black pepper
Citrus Dressing (makes 125mL):
1 tsp lemon zest
1 tsp orange zest
2 tsp lemon juice
2 tsp orange juice
2 tsp honey
1 Tbs shallot
125mL olive oil
1/4 tsp salt
In large bowl, toss quinoa and black beans with 2 tablespoons dressing. Divide between 2 bowls. Top with pork, mango and spring onions. Drizzle with remaining dressing and season.
Whisk all ingredients together in a bowl until well combined. Store in a jar or container in the refrigerator.
Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books
Photo Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books