car­damom and turmeric chicken and cous­cous salad

donna hay - - MAIN SALADS -

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.

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