1 sheet nori
25g Outback salt
20g fresh Vietnamese mint
3×50g pork or veal scallopini from the leg
100g Chinese cabbage or English spinach
1 teaspoon Fruit balsamic
· Place nori and salt in a blender and pulse blend until mixed together. Alternatively use a mortar and pestle.
· Blanch the greens and toss in melted butter in a pan and leave warming.
· Coat scallopini with salt and nori mixture very lightly and pan-fry in butter.
· When the meat is done, prepare a plate with an artful drizzle of Fruit balsamic, centre a pile of the wilted greens and top with the seasoned meat. Garnish with the Vietanmese mint