- 750g pork shoulder, rind scored, tied
- 1 teaspoon rice bran oil
- 2 teaspoons sea salt
- 150g mixed salad leaves
- 2 peaches, cut into wedges (see note)
- 1 large celery stalk, thinly sliced diagonally
- 100g fresh raspberries
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
- 1/4 cup slivered almonds, toasted
- Crusty bread, to serve
- Step 1Preheat 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.
- Step 2Preheat 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.
- Step 3Meanwhile, 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.
- High fibre
- Low carb
- Lower gi
You can use drained, canned peaches instead of fresh ones.
- Author: Lucy Nunes
- Image credit: Jeremy Simons, Andrew Young & Craig Wall
- Publication: Super Food Ideas