Pork Italian

Roast pork, apple and tomato panzanella (Italian salad)

Name: Roast pork, apple and tomato panzanella (Italian salad) recipe
Yield: 4
Cuisine: /italian
Ingredients: 1/2 sourdough loaf, torn into small pieces; 125ml olive oil; 250.00 ml basil leaves, plus extra to scatter; 40.00 ml balsamic vinegar; 40.00 ml lemon juice; 500g mixed heirloom tomatoes, halved if small, sliced if large; 250g leftover roast pork, thinly sliced; 2 Granny Smith apples, cored, thinly sliced; 1/2 small red onion, thinly sliced

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P126 Roast pork, apple and tomato panzanella salad

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by Helena Moursellas

Dec 28, 2022

“You’ll see that Christmas pork in a whole new light when it’s paired with sweet and sour balsamic, zesty lemon and fragrant basil.” – Helena Moursellas

1/2 sourdough loaf, torn into small pieces
1/2 cup (125ml) extra virgin olive oil
1 cup basil leaves, plus extra to scatter
2 tbs balsamic vinegar
2 tbs lemon juice
500g mixed heirloom tomatoes, halved if small, sliced if large
250g leftover roast pork, thinly sliced
2 Granny Smith apples, cored, thinly sliced
1/2 small red onion, thinly sliced

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Add sourdough to tray and drizzle with 2 tbs oil. Season and toss to coat. Bake for 10-15 minutes until crispy. Set aside.
2.

Place basil, vinegar, lemon juice and remaining oil in a small food processor, and blitz to combine. Season with salt flakes. Set aside.
3.

Place tomatoes, pork, apple, onion and bread on a serving plate. Drizzle with dressing and toss to coat. Sprinkle with extra basil leaves to serve.