Add a splash of colour to your mid-week dinner menu with this beautiful summer pork salad.
- Preheat oven to 250°C/230°C fan-forced. Place a small wire rack in a medium roasting pan. Place pork on rack. Pat dry with paper towel. Brush rice bran oil over rind. Rub with sea salt, pushing into cuts in rind. Roast for 20 minutes or until skin begins to colour and blister. Reduce oven to 190°C/170°C fan-forced. Roast pork for a further 30 minutes or until pork is just cooked through. Set aside to cool.
- Preheat grill on high. Using a small sharp knife, remove crackling from pork. Place crackling on a baking tray lined with foil. Grill, 12cm away from heat, for 5 minutes or until crackling is golden, crisp and bubbled. Allow to cool. Using scissors, cut into strips.
- Meanwhile, discard fat from pork. Slice. Arrange pork, mixed leaves, peaches, celery and raspberries on a large platter. Combine glaze and olive oil in a small bowl. Season. Drizzle over salad. Sprinkle with almonds. Serve with crackling and crusty bread.
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