Roast pork with peaches, spinach, hazelnut and goats cheese salad

Cooking Meat Roast pork with peaches, spinach, hazelnut and goats cheese salad

Turn roast pork into a summer offering by pairing it with this fresh and colourful salad.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 230°C. Pat pork dry with paper towel. Rub salt over the rind and into the cuts. Place pork into a roasting pan. Roast for 30 mins or until rind begins to crackle.
  2. Reduce oven temperature to 200°C. Roast pork for 35 mins. Arrange peaches around pork. Drizzle with 1 tbsp of the vinegar and sprinkle with sugar. Roast for a further 40 mins or until the pork is cooked through. Transfer pork to a plate and cover with foil. Set aside for 15 mins to rest. Thinly slice.
  3. Combine oil, maple syrup and remaining vinegar in a jug. Season. Combine spinach, basil and peaches in a serving bowl. Top with hazelnuts and goat’s cheese. Drizzle with dressing and serve with pork.

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2.2kg Coles Australian Pork Leg Roast Boneless
1 tbsp sea salt
4 ripe peaches, halved, stone removed
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp olive oil
1 tbsp maple syrup
100g baby spinach leaves
1/2 cup fresh basil leaves
2 tbsp chopped roasted hazelnuts
50g goat's cheese

Adv

Autors
Preparation time
25
Cooking time
1:45
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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