BEFORE COOKING:

PREHEAT THE OVEN TO 200°C FAN BAKE

1. TO COOK THE HOISIN PORK AND VEGETABLES:

Trim the woody ends off the sweet stem broccoli then cut in half lengthways. Line an oven tray with baking paper. Using your fingers, break the pulled pork into bite-sized pieces, place onto the tray and bake for 10-12 mins. Drizzle with the lime hoisin glaze, then add the sweet stem broccoli to the tray and bake for a further 5-6 mins.

2. TO COOK THE COCONUT RICE:

Microwave option (preferred): Open the bag of coconut rice, breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of coconut rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.

3. TO PREPARE THE VEGETABLES:

Thinly slice the spring onions on the diagonal and place into a salad bowl. Peel the carrots and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel then add to the bowl. Once cooked, add the sweet stem broccoli, pour in the sesame dressing and toss to combine.

Divide the rice and vegetables between plates. Top with hoisin pork and sprinkle over roasted cashews.