YOU Low Carb - - Salads -

Serve the salad in the jar or tip it onto a plate. The pick­led pork loin is also de­li­cious for sand­wiches and lunch­boxes. 4-6 por­tions Prepa­ra­tion time: 15 min­utes Cook­ing time: 2-3 hours (meat)

35 min­utes (veg­gies)


1 pick­led pork loin

few sprigs of rose­mary

few sprigs of thyme

4-6 black pep­per­corns

4 gar­lic cloves, peeled

1 onion, peeled

veg­etable stock to cover the meat honey


1 bunch each whole beet­root

and car­rots, green tops in­tact

hand­ful of rose­mary, chopped

2-3 gar­lic cloves, crushed 45 ml (3 T) honey

olive oil

sea salt flakes


15 ml (1 T) whole­grain mus­tard

5 ml (1 t) Di­jon mus­tard

15 ml (1 T) honey

60 ml (¼ c) Greek yo­ghurt


se­lec­tion of let­tuce leaves

3-4 nec­tarines and/or plums,

sliced red onion, finely chopped

herbs to gar­nish

1 Meat Put the pork loin in a saucepan and add the rose­mary, thyme, pep­per­corns, gar­lic and onion. Cover with the veg­etable stock and sim­mer for 2-3 hours or un­til the meat is ten­der. Cool slightly in the stock.

2 Re­move from the stock, score the fatty layer and brush with honey. Brown un­der a pre­heated grill and leave to cool then carve thinly.

3 Roast veg­eta­bles Pre­heat the oven to 200 °C. Ar­range the veg­eta­bles in a roast­ing pan and scat­ter the rose­mary and gar­lic on top. Driz­zle with the honey and oil and sea­son with salt. Roast for about 35 min­utes un­til the veg­eta­bles are cooked but still firm.

4 Dress­ing Mix the in­gre­di­ents and pour into a small jar to serve with the salad.

5 To as­sem­ble Ar­range a layer of let­tuce leaves in a jar, fol­lowed by a layer of pork slices, nec­tarines or plums and roast veg­eta­bles. Scat­ter the chopped onion on top and gar­nish with herbs. Serve with the dress­ing.

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