This is a simple yet substantial salad of new potatoes, crunchy red and white radishes, peppery watercress and juicy pears, topped with slices of roast pork and finished with a scattering of toasted pecan nuts. The dressing is delicately flavoured with ginger juice, squeezed from fresh root ginger.
Instead of pears, use other fresh fruit such as 2 peaches or 4 apricots, or 30 g (1 oz) chopped ready-to-eat dried apricots soaked in a little orange or apple juice to soften them. * For a pork and apple salad with hazelnuts, replace the pears with red-skinned dessert apples. Instead of mooli and red radishes, cut 150 g (5½ oz) each celeriac and carrots into 5 cm (2 in) long matchstick strips. Finish with toasted hazelnuts instead of pecans.
Pork provides many B vitamins – excellent amounts of B12 and good amounts of B1 and B6 – and it is a good source of zinc. * Radishes offer useful amounts of fibre and vitamin C and, in common with other members of the cruciferous family, they contain phytochemicals that may help to protect against cancer. Most of the enzymes responsible for the hot taste are found in the skin – if you find the taste overpowering, peeling will help to reduce the heat.
Excellent source of folate, niacin, vitamin B1, vitamin B6, vitamin B12, zinc. Good source of copper, potassium, selenium, vitamin B2. Useful source of calcium, iron, vitamin A.