Five-spice summer salad

A tasty treat with leftover cooked meat.

Pomegranate dressing

1	Shallot, finely diced
3 Tbsp	Lime juice
3 Tbsp	Extra virgin olive oil
1 Tbsp	Soy sauce
1 tsp	Sesame oil
1	Pomegranate
5 cm	Root ginger, peeled and grated

Salad

2 cups	Cooked chicken, or turkey, or pork; chopped (Main)
2 tsp	Chinese five spice
½ cup	Cashew nuts
½ cup	Craisins
½ cup	Mint
½ cup	Coriander leaves
4 cups	Rocket leaves
1	Chilli, sliced

Directions

1. Combine the shallot, lime juice, olive oil, soy sauce, sesame oil and root ginger in a bowl. Halve the pomegranate and squeeze the juice into the dressing through a sieve to catch the seeds.
2. Shred the cooked meat and place in a dry, non-stick frying pan over medium-low heat. Stir in the five-spice powder then the cashews and craisins. Stir for 1 minute.
3. Place the herbs, rocket and chilli in a bowl and toss well. Drizzle with a little of the dressing and toss to coat. Top with the five-spice meat mixture and the pomegranate seeds. Serve with the remaining dressing.

More Summer salads from Jan

• Peachy pasta salad
• Asian quinoa salad