Ingredients

Method

For the sweet pepper pesto:
• 6–8 Woolworths tricolore orange and yellow peppers
• 4 T neutral oil or olive oil
• sea salt and freshly ground black pepper, to taste
• 1 t garlic chopped
• 3 T flaked almonds, toasted
• 1 lemon, juiced
• 1 x 700 g Woolworths small Nicola potatoes bag
• 8 Woolworths pork rashers
For the lemony dressing, mix:
• 2 garlic cloves, thinly sliced
• 10 g parsley, finely chopped
• 1 lemon, juiced
• 2–3 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 200C. Toss the peppers in olive oil, season and roast until they start to blister. Turn over, the roast until soft. Remove from the oven, place in a bowl and cover with clingwrap to steam.

2. Boil the potatoes until just tender. Place the pork rashers on a baking tray, drizzle with 1 T olive oil and roast for 15 minutes, or until golden and slightly crispy.

3. Drain the potatoes and while they are cooling carefully peel. Shake the potatoes in the warm pan to roughen up the edges so they soak up the vinaigrette.

4. Dress the potatoes in the pan and set aside to marinate. Peel and seed the peppers, then place the fresh in a blender with the remaining pesto ingredients and blitz. Serve over the pork rashers with the lemony potato salad on the side.

Find more pork recipes here.

Photograph: Sadiqah Assur-Ismail
Food assistants: Claire Gooderson & Emma Nkunzana