Thai pork salad

This salad is called 'larp'. No idea how to pronounce it, but who cares, this is light, fresh and tasty. I got the recipe from a booklet of summer salads by Jane Baxter, which came free in The Guardian. I doctored it slightly to account for some fussy eaters (including myself).

Ingredients

• 1 tablespoon of brown rice
• 2 tablespoons of olive oil
• 400g of pork mince
• Half a red onion
• 2 fresh red chillies
• 1 small bunch of mint leaves
• 1 tablespoonful of fresh coriander
• 1 tablespoon of lemongrass paste
• The juice of 1 lime
• 1 pinch of paprika
• 2 romaine lettices

Method

1. Toast the rice in a dry pan. The grains start to pop, a bit like popcorn. At this point, put the rice into a pestle to cool down, then get a volunteer guest to grind it to powder.
2. Heat the oil in the pan, and fry the pork for five minutes.
3. Drain the cooked pork on kitchen paper and set aside to cool.
4. Chop the onion, chillies, mint and coriander finely.
5. Roughly chop the lettice.
6. When the pork is cool, mix it with the lemongrass paste, paprika, onion, chillies, mint, coriander and lime juice.
7. Sprinkle the ground rice on top, and serve with the lettice.