date:Jun 05, 2014
Ingredients
2 small red apples, cut into thin wedges
1 large red onion, cut into thin wedges
2 teaspoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
1 tablespoon water
14 teaspoons dried chilli flakes
450g pork fillet
100g (1/2 cup) quinoa, rinsed
185ml (3/4 cup) water
400g can brown lentils, rinsed, drained
1/2 cup continental parsley leaves, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
2 celery sticks, cut into matchsticks
Baby herbs, to serve