cardamom and turmeric chicken and couscous salad
crispy slow-cooked pork shoulder, green bean and pea salad 2kg bonelesss pork shoulder, skin on 1 cup (250ml) apple cider vinegar 2 bulbs garlic, halved 4 bay leaves 1 bunch tarragon ¹⁄³ cup (60g) brown sugar 1 cup (250ml) water 1 tablespoon sea salt flakes 400g green beans, trimmed and shredded 1 cup (140g) frozen peas, thawed 2 cups red-vein sorrel leaves or baby spinach leaves
apple cider dressing
1 eschalot (French shallot), finely chopped 1 tablespoon apple cider vinegar 1 tablespoon extra virgin olive oil 1 teaspoon coriander seeds, toasted and crushed Preheat oven to 200°C (400°F). Using a sharp knife, remove the rind from the pork and set aside. Butterfly the pork to create a 4cm-thick piece+.
Place the vinegar, garlic, bay leaves, tarragon, sugar and water in a large deep-sided baking dish and mix to combine. Add the pork, cover with aluminium foil and cook for 3 hours. Remove the foil and cook for a further 30 minutes.
While the pork is cooking, divide the rind between 2 oven trays and cook for 20 minutes or until crisp and golden. Remove from the tray and sprinkle with the salt. Set aside.
Cook the beans in a large saucepan of salted boiling water for 2 minutes or until al dente. Drain and refresh under cold water. Shred the pork and set aside to cool slightly.
To make the apple cider dressing, place the eschalot, vinegar, oil, salt, pepper and coriander seeds in a small bowl and mix to combine.
Place the beans, peas, sorrel and pork in a large bowl. Add the apple cider dressing and gently toss to combine. Top the salad with the pork crackling to serve. SERVES 4–6.
+ You can ask your butcher to butterfly the pork shoulder for you.
slow-roasted sumac lamb salad with rice, broad beans and burnt onion ½ cup (125ml) sherry vinegar ¼ cup (45g) brown sugar 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon sumac 4 cloves garlic, crushed sea salt and cracked black pepper 1.5kg lamb shoulder ¹⁄³ cup (80ml) extra virgin olive oil 1 cup (200g) basmati rice 1¹⁄³ cups (330ml) water 1 onion, thinly sliced into rounds 1 tablespoon plain (all-purpose) flour 1 x 400g can chickpeas (garbanzos), rinsed and drained 2 cups (300g) frozen broad beans, blanched and peeled ¼ cup (40g) currants 1 cup dill, finely chopped micro (baby) mint leaves, to serve Preheat oven to 200°C (400°F). Place the vinegar, sugar, cumin, coriander, sumac, garlic, salt and pepper in a medium bowl and mix to combine. Place the lamb in a large, deep-sided baking tray and pour over the marinade. Cover with aluminium foil and cook for 1 hour 30 minutes. Remove the foil and cook for a further 40 minutes or until the lamb is golden, very tender and falling off the bone.
While the lamb is cooking, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, for 1 minute. Add the water, bring to the boil and cover with a lid. Reduce heat to low and cook for 15 minutes. Remove from the heat and set aside, covered, for 5 minutes.
Place the onion, flour and salt in a small bowl and toss to combine. Heat the remaining oil in a medium non-stick frying pan over high heat and cook half of the onion, turning occasionally, for 5 minutes or until dark golden and crisp. Set aside and repeat with the remaining onion.
Place the rice, chickpeas, broad beans, currants, dill and mint in a large bowl and toss to combine. Shred the lamb and add to the salad. Remove any excess fat from the pan juices and pour the juices over the salad. Serve with the crispy onions. SERVES 6.