for 4 people

Glass noodles

100 g	glass noodles
	water, boiling

Dressing

1	organic lime, use a little grated zest and all of the juice
3 tbsp	sunflower oil
3 tbsp	fish sauce
1 tbsp	liquid honey
1	garlic clove, squeezed

Charcoal/gas/electric grill

300 g	cherry tomatoes, cut in half
2 tsp	sambal oelek
¼ tsp	salt
2	pork loin steaks (each approx. 150 g)
½ tbsp	peanut oil
2 tsp	Thai 7-spice
¼ tsp	salt

To serve

1	spring onion incl. green part, cut into thin rings
1 bunch	coriander, leaves torn off
1 bunch	Thai basil, leaves torn off
40 g	salted peanuts

How it's done

Glass noodles

Place the glass noodles in a bowl, pour the water over the top and leave to stand for approx. 5 mins. Rinse the noodles in cold water, drain.

Dressing

In a bowl, mix the lime zest and juice with all the ingredients up to and including the garlic. Cut the noodles into pieces using scissors, add, mix.

Charcoal/gas/electric grill

Place the cherry tomatoes in the grill tray, add the sambal oelek and salt, mix. Brush the meat with oil, season, and with the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 8 mins, turning the meat after about 4 mins.

To serve

Add the spring onions and herbs to the noodle salad along with the tomatoes, mix and plate up. Carve the meat, arrange on top of the salad and scatter with the peanuts.

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