Thai Pork and Apple Salad with Jasmine Rice

Steps

1. Preheat BBQ grill to medium (if using). Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, pat pork dry and toss in a small bowl with Thai spice mix and a drizzle of oil. Season and set aside.
3. Cut apple, cucumber and radishes into matchsticks and place in a medium bowl with lemon juice and first measure of Thai dressing. Toss to combine and set aside.
4. Heat a drizzle of oil in a small fry-pan on mediumhigh heat. Cook pork for about 3 minutes each side (depending on thickness), until just cooked through. Set aside to rest before slicing thinly against the grain.
5. Thinly slice spinach and fold through cooked rice.
6. To serve, spoon ¾ cup of cooked jasmine rice onto a plate and top with slices of Thai pork, apple salad, mint leaves, a sprinkle of crispy shallots and a drizzle of remaining Thai dressing.