Roast pork and fresh pear salsa platter with green chilli salsa verde

Cooking Meat Roast pork and fresh pear salsa platter with green chilli salsa verde

Serve up pork leftovers for an easy, no-cook Christmas dinner or lunch.

Lables: Low carb Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Place pear, onion, celery and celery leaves, vinegar and oil in a medium bowl. Season with salt and pepper. Toss to combine.
  2. Make Green Chilli Salsa Verde: Place basil, parsley, mint, garlic and chilli in a food processor. Process until finely chopped. Transfer to a bowl. Stir in oil, vinegar and capers. Season with salt and pepper.
  3. Cut crackling off pork. Slice pork and crackling. Arrange spinach, pork, crackling, pear salsa, radish, grapes, peach and bread on a platter. Drizzle with salsa verde. Serve.

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1 large pear, cored, cut into 1cm cubes
1 small red onion, finely chopped
2 celery stalks, trimmed, , thinly sliced
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil
Leftover roast pork, chilled
150g baby spinach
1 bunch red radishes, untrimmed, halved
300g green seedless grapes
2 yellow peaches, cut into wedges
255g fig and fennel baguette, sliced
1/2 cup fresh basil leaves
1/3 cup fresh flat-leaf parsley leaves
1/3 cup fresh mint leaves
1 small garlic clove, crushed
2 green chillies, sliced
1/2 cup extra virgin olive oil
2 tbsp white wine vinegar
2 tsp baby capers, drained, rinsed

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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