Roast pork with quinoa stuffing and roast peach salad
Roast pork with quinoa stuffing and roast peach salad
Ingredients
Pork & Stuffing
- 2kg Coles easy carve rolled pork shoulder
- 250g pkt Coles brown rice & quinoa
- 1/2 cup chopped fresh coriander
- 1/4 cup olive oil
- 1 tbsp salt
Salad
- 8 peaches, cut in half
- 3 x 250g punnets cherry tomatoes
- 2/3 cup natural yoghurt
- 250g baby spinach leaves
- 2 tbsp pistachio dukkah
- 1/2 cup fresh coriander sprigs
- Lebanese bread, to serve
Instructions
- 1
Preheat oven to 230C. Remove the netting from the pork. Fold the pork out flat. Season with salt and pepper. Spread half the rice mixture over half the pork. Top with the chopped coriander and the remaining rice mixture. Fold the top half of the pork back over to enclose. Carefully replace the netting, placing the pork up on its side and pushing in any loose stuffing. Place scored-rind side up in a large baking dish. Rub 1 tablespoon of the oil over the pork. Rub the salt over the rind and into the cuts. Roast for 40 minutes.
40 min - 2
Reduce the oven to 200C. Roast for 1 hour. Place the peach halves and the tomatoes in a large baking dish. Drizzle with the remaining oil. Roast with the pork for a further 30 minutes. Set aside the pork for 10 minutes to rest before carving.
60 min - 3
Combine the yoghurt with 2 tablespoons of water in a small bowl. Season with salt and pepper. Divide the pork, baby spinach leaves, tomato and peaches among serving plates. Drizzle the salad with the yogurt and sprinkle with the dukkah. Top with the coriander sprigs. Serve with the Lebanese bread.