Name: Roast pork with peaches, spinach, hazelnut and goats cheese salad
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 1
Ingredients: 2.2kg Pork Leg Roast Boneless; 9.60 gm sea salt; 4 ripe peaches, halved, stone removed; 40.00 ml balsamic vinegar; 32.00 gm brown sugar; 36.40 gm olive oil; 27.00 gm maple syrup; 100g baby spinach leaves; 125.00 ml fresh basil leaves; 40.00 ml chopped roasted hazelnuts; 50g goat's cheese

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

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Prep Time:
25 minutes

Cook Time:
105 minutes

Total Time:
130 minutes

Elevate roast pork with vibrant summer salad.

Ingredients:

2.2kg Pork Leg Roast Boneless
9.60 gm sea salt
4 ripe peaches, halved, stone removed
40.00 ml balsamic vinegar
32.00 gm brown sugar
36.40 gm olive oil
27.00 gm maple syrup
100g baby spinach leaves
125.00 ml fresh basil leaves
40.00 ml chopped roasted hazelnuts
50g goat's cheese

Instructions:

Preheat oven to 230°C. Pat the pork dry with paper towel, then generously massage salt over the rind and into the cuts. Transfer the pork into a roasting pan and roast until the rind begins to crackle, about 30 minutes.
Lower the oven temperature to 200°C. Roast the pork for 35 mins. Place the peaches around the pork, drizzle with 1 tbsp of vinegar, and sprinkle with sugar. Roast for another 40 mins or until the pork is thoroughly cooked. Transfer the pork to a plate, cover with foil, and let it rest for 15 mins before thinly slicing.
In a jug, mix together oil, maple syrup, and remaining vinegar. Season to taste. In a serving bowl, combine spinach, basil, and peaches. Sprinkle hazelnuts and goat's cheese on top. Drizzle with the prepared dressing and serve alongside pork.

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