Crispy pork rashers with sweet pepper pesto and lemony potato salad
Serves 4
EASY
Preparation: 25 minutes
Cooking: 30 minutes
For the sweet pepper pesto: Woolworths tricolore orange and yellow peppers 6–8 neutral oil or olive oil 4T sea salt and freshly ground black pepper, to taste garlic 1 t chopped flaked almonds 3 T, toasted lemon 1, juiced
Woolworths small Nicola potatoes 1 x 700 g bag
Woolworths pork rashers 8
For the lemony dressing, mix: garlic 2 cloves, thinly sliced parsley 10 g, finely chopped lemon 1, juiced olive oil 2–3 T sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 200°C. Toss the peppers in olive oil, season and roast until they start to blister. Turn over, then
roast until soft. Remove from the oven, place in a bowl and cover with clingwrap to steam. 2 Boil the potatoes until just tender. Place the pork rashers on a baking tray, drizzle with 1 T olive oil and roast for 15 minutes, or until golden and slightly crispy. 3 Drain the potatoes and while they are cooling carefully peel. Shake the potatoes in the warm pan to roughen up the edges so they soak up the vinaigrette.
4 Dress the potatoes in the pan and set aside to marinate. Peel and seed the peppers, then place the flesh in a blender with the remaining pesto ingredients and blitz. Serve over the pork rashers with the lemony potato salad on the side. DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Iona Sauvignon Blanc