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Warm smoked pork salad

10 minutes

Warm smoked pork salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

450 - 500 g smoked pork fillet
Olive oil, for frying
250 g rosmarino pasta, cooked al dente
1 x 200 g packet baby spinach leaves
40 g pecorino Romano, shaved

For the dressing, whisk:

3 T lemon juice
1 t Dijon mustard
1 lemon, zested
1 garlic clove, grated
1⁄3 cup olive oil
Sea salt and freshly ground black pepper, to taste

Method

1. Thinly slice the pork fillet. Quickly sear the medallions in a little hot oil, then toss in a large bowl with the dressing.

2. Add the hot, well-drained pasta and mix, then add the spinach.

3. Turn into a serving bowl or onto a platter. Add the pecorino, drizzle over a little olive oil and season with pepper. It shouldn’t need salt as both the smoked pork and cheese are salty.

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Warm smoked pork salad

Warm smoked pork salad

Ingredients

Method