BARBECUED LEG OF PORK WITH GRILLED VEGETABLES

PREP 30 MINS (+ MARINATING) COOK 2 HOURS SERVES 10 (AS A MAIN)

2 bay leaves

2 sprigs rosemary

1/2 bunch thyme

4 cloves garlic

3 Tbsp olive oil

4 Tbsp apple cider vinegar Freshly ground black pepper 2kg boneless and skinless pork

leg, butterflied into 1 piece Handful flat-leaf parsley leaves,

chopped

VEGETABLES

2 fennel bulbs, cut into wedges,

fronds picked and kept separate 1 bunch green shallots, green parts finely sliced and kept separate, whites trimmed and left whole

2 large red capsicum, deseeded,

cut into large chunks

6 large zucchinis, diagonally sliced 2 Tbsp olive oil

Juice 1/2 lemon

1 Using a mortar and pestle, bash and bruise the bay, rosemary and thyme with the garlic, olive oil and 1 Tbsp of the vinegar. Season with pepper. Put the pork in a shallow dish. Smear the mixture all over the pork. Cover and put in the fridge to marinate for up to 24 hours.

2 Preheat a barbecue grill and plate on medium-high. Cover with lid to allow the barbecue to heat up. Set aside the fennel fronds and sliced green shallots. Toss the remaining vegetables in 1 Tbsp of the oil. Season with pepper.

3 Add the vegetables to the barbecue grill or plate and cook for 3-4 minutes, turning when needed, or until lightly charred. Transfer to a bowl and dress with the remaining oil and lemon juice. Scatter with the fennel fronds and sliced green shallots. Set aside.

4 Place the pork on the coolest side of the barbecue, fat-side down, and brown for about 20 minutes until well charred (if you have a kettle barbecue, cover with the lid). Use tongs to flip the meat and continue to cook slowly for about 1 hour more, turning and moving the meat occasionally, until the thickest part is very firm when prodded, or when the juices show no sign of pink when pierced with a skewer.

5 When the pork is cooked, place on a dish and scatter with the parsley. Drizzle over the rest of the vinegar. Cover loosely with foil and set aside, to rest and keep warm for 15 minutes. Carve the pork into thin slices on a board and serve with the just warm vegetables and vinegary resting juices.

Nutritional info

PER SERVE 2070kJ, protein 48g, total fat 27g (sat. fat 8g), carbs 10g, fibre 7g, sodium 121mg • Carb exchanges 1/2 • GI estimate low • Gluten free • Lower carb