• 1 x baguettes
  • 1/2 x lemon
  • 60 g coleslaw salad mix
  • 1/3 x cucumber
  • 1 x spring onion
  • 1/3 pack fresh coriander
  • 50 g spinach


  1. For this dinner we'll be using the sour cream dressing and pulled pork that were made earlier in the weekly menu.
  2. Heat the baguette according to the instructions on the package.
  3. Stir fresh lemon juice into the coleslaw.
  4. Slice the cucumber, spring onion and coriander.
  5. Fill the baguette with sour cream dressing, spinach, chopped vegetables and the rest of the leftover pulled pork.