Name: Roast pork and fresh pear salsa platter with green chilli salsa verde
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 large pear, cored, cut into 1cm cubes; 1 small red onion, finely chopped; 2 celery stalks, trimmed, (small leaves reserved and chopped), thinly sliced; 20.00 ml white wine vinegar; 18.20 gm extra virgin olive oil; Leftover roast pork, chilled (see notes); 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; 125.00 ml fresh basil leaves; 82.50 ml fresh flat-leaf parsley leaves; 82.50 ml fresh mint leaves; 1 small garlic clove, crushed; 2 green chillies, sliced; 113.75 gm extra virgin olive oil; 40.00 ml white wine vinegar; 2 tsp baby capers, drained, rinsed

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

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Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Transform holiday pork leftovers into a festive no-cook Christmas meal.

Ingredients:

1 large pear, cored, cut into 1cm cubes
1 small red onion, finely chopped
2 celery stalks, trimmed, (small leaves reserved and chopped), thinly sliced
20.00 ml white wine vinegar
18.20 gm extra virgin olive oil
Leftover roast pork, chilled (see notes)
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
125.00 ml fresh basil leaves
82.50 ml fresh flat-leaf parsley leaves
82.50 ml fresh mint leaves
1 small garlic clove, crushed
2 green chillies, sliced
113.75 gm extra virgin olive oil
40.00 ml white wine vinegar
2 tsp baby capers, drained, rinsed

Instructions:

Combine the pear, onion, celery, celery leaves, vinegar, and oil in a medium bowl. Season with salt and pepper, then toss everything together.
To make Green Chilli Salsa Verde: Combine basil, parsley, mint, garlic, and chili in a food processor. Pulse until finely chopped. Transfer the mixture to a bowl, then mix in oil, vinegar, and capers. Season with salt and pepper.
Remove crackling from the pork, then slice the pork and crackling. Assemble spinach, pork, crackling, pear salsa, radish, grapes, peach, and bread on a platter. Finish by drizzling with salsa verde and serve.

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