Mango and pomegranate salad with Italian-style pork burgers

mango and pomegranate salad

This delicious mango and pomegranate salad does a grand job in accompanying these potentially SIBO friendly Italian-style pork burgers (just eliminate the garlic and onions). It’s a tasty meal that has no carbohydrates in it.  The salad is a bit fruit heavy, but if you are not fructose intolerant, then the great qualities of the pomegranate will do you good.

Pomegranates are chock full of goodness, including the chemical, punicalagin which has high anti-oxidant qualities and has been shown to reduce inflammatory activity in the digestive system.  For that reason alone, it is worth eating them while they are in season.

NOTE:  I use organic ingredients now where I can get them. If not, we wash all our vegetables in water, salt and apple cider vinegar to reduce the chemicals on them.

INGREDIENTS

In a food processor (or finely chopped), add:

2 cloves of garlic and 1 red onion (not if you are fructose intolerant or eliminate them if you have SIBO)

2 carrots

2 zucchinis (courgettes)

1 red pepper

1/2 tsp dried oregano, or a tablespoon of fresh oregano

8 pitted Kalamata olives (not marinated)

6 sundried tomatoes.  (Make sure they are are marinated in good quality olive oil)

Rind of one lemon, (preferably organic, who knows what chemicals on are on those pristine skins!)

Pinch of dried chilli, or 1 small fresh chilli (optional)

1 free range egg

500 gms organic pork mince (don’t put this into the food processor, but mix in afterwards)

METHOD

When all the ingredients are finely chopped, add the 500 gms of pork mince.

Put the mixture in the fridge for as long as possible before hand (maybe an hour), then roll it into burger size balls when flattened.  I make mine a bit smaller because then you can have two!

Brown both sides of the burgers in hot coconut oil or ghee, then allow to cook slowly until the meat is well cooked and the veggies are soft – about 15 minutes.

MANGO & POMEGRANATE SALAD

De-seed one pomegranate by cutting it in half and squeezing the juice into a bowl, then dig out the pips being careful not to let any of the white skin join the pips.

Cube the flesh of one mango

Slice up one Lebanese cucumber

Handful of fresh mint, roughly cut up

Slice 6 button mushrooms

Sprinkle with goat’s cheese or Danish fetta

DRESSING

1 tsp of sesame oil

Juice of 1 lemon

about 2 tbspns of good quality olive oil

salt and black pepper to taste

Shake well and pour over the salad.

 

 

 

 

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