Vietnamese Peanut Pork And Jasmine Rice

Prep:

1. wash baby cos lettuce leaves
2. peel, slice lengthways and slice again for julienne strips
3. wash and cut red capsicums into thin strips
4. wash and remove mint leaves
5. peel and crush garlic
6. crush or chop peanuts

Method:

1. Use ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
2. To make sauce, squeeze juice from lime. Combine with sugar, soy sauce and garlic and stir until the sugar is dissolved.
3. Pour a little sauce over pork and toss to coat both sides.
4. Heat an oiled, non-stick frying pan over a medium to high heat. Add pork. Cook for about 3 to 5 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes. Cut into 2cm pieces.
5. Serve pork with rice, lettuce, carrots, capsicum. Scatter mint and peanuts and drizzle with sauce.
6. wash and chop parsley
7. cut lemon into wedges
8. preheat the oven to 200°C (180°C fan-forced)
9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.