SUMMER TOMATO AND PORK SALAD

Preparation time 20 mins Cooking time 10 mins Serves 4

2 Tbsp extra virgin olive

oil, plus extra 3 Tbsp ½ small red onion,

thinly sliced

½ clove garlic, minced

1 tsp leftover dijon mustard Finely grated zest and

juice of ½ lemon

2 cups thinly sliced leftover

cold cooked pork roast Sea-salt flakes and freshly ground

black pepper, to season 500g assorted cherry

tomatoes, halved

4 slices leftover sourdough, toasted, torn into bite-sized pieces

½ cup basil leaves, plus

extra to garnish

¼ cup pine nuts, toasted

1 tsp ground sumac

60g packet baby rocket leaves STEP 1 Heat oil, onion, garlic, mustard, zest and juice in a large non-stick frying pan. Cook for 1 minute, then add pork and cook, stirring, for about 5 minutes or until pork is hot. Season. STEP 2 Meanwhile, combine tomato, sourdough, basil, pine nuts, sumac and extra oil in a large bowl. Season and toss to combine.

STEP 3 Divide rocket among 4 serving bowls. Top with tomato mix and pork mix. Serve garnished with extra basil.

TIP If your tribe ate all the pork at your festive gathering, make it with chicken instead. Summer tomato and pork salad Punch up the flavour of your leftover pork, then toss with juicy tomatoes, plus sourdough croutons and toasted pine nuts for extra crunch.