Sesame Pork with Veggie Noodles and Peanut Sauce

Ingredients:

2 x carrot

1 red chilli

1 handful of fresh coriander

300g courgette

25g honey

1 lime

30g deep roast peanut butter

1 red pepper

2 free-range pork loins

2 tsp white sesame seeds

1 tbsp gluten free soy sauce

Method:

1. Preheat oven to 200C / fan 180C / gas mark 6. Thinly slice the pepper. Peel the carrot. Remove the ends of the courgette, but leave the skin on. Prepare the courgette noodles using a peeler/julienne peeler (or spiralizer if you have one) – slice the into long, thin strips. Repeat with the carrot.

2. Spread the sesame seeds out on a plate, then season with sea salt and black pepper. Place the pork on the plate and fully coat in the seeds.

3. Heat a frying pan with 1/2 tbsp oil on a medium-high heat. Add the pork and cook for 2 mins on each side, then transfer to a baking tray. Bake for 10 mins, until cooked through.

4. Meanwhile, make the peanut sauce; add the peanut butter, soy sauce, 1 tbsp honey and 2 tbsp water to a bowl. Finely chop half the chilli (remove the seeds for less heat) and halve the lime. Add the chilli and juice from half the lime to the sauce, then stir together.

5. Clean the frying pan and reheat with 1/2 tbsp oil on a medium heat. Add the pepper and cook for 2 mins. Roughly chop the coriander and add to the pan along with the carrot noodles. Cook for 1 min, then add the courgette noodles, 1-2 tbsp water and half the peanut sauce. Cook for a final minute. Stir.

6. Thinly slice the remaining chilli. Slice the pork and serve on a bed of vegetable noodles. Garnish with the chilli slices; drizzle with peanut sauce.