Punchy Pork Salad

• 150g Country Harvest Carrots, Peas & Corn (Birds Eye)
• 150g Capsicum
• 1 Pepper (Red Hot Chilli Pepper)
• 40g Coriander
• 10g Garlic
• 5g Chinese Five Spice (Masterfoods)
• 40g Peppermint (Mint)
• 100g Mushrooms
• 2tsp Olive Oil
• 250g Pears
• 500g Pork Fillet
• 25g Soy Sauce

Method

1. Mix Chinese five-spice with soy sauce and garlic and in a small ceramic bowl. Add pork and toss to coat. Cover and refrigerate for at least 2 hours.
2. Preheat oven to 180c for fan-forced oven or 200c for standard oven. Drain pork, reserving marinade. Put pork in a shallow roasting pan and roast for 15 to 20 minutes or until just cooked through. Transfer to a plate and cover with foil. Rest pork for 5 minutes.
3. Meanwhile place reserved marinade in a small saucepan and add 2 tablespoons of water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Transfer to a bowl and stir in oil. Set aside to cool.
4. Slice pork into thin slices across the grain and combine Asian greens, capsicum, mushroom, pear, coriander, mint and chopped chilli in a large bowl. Add pork and dressing.
5. Toss to combine and serve immediately.