Do you know what else I love?
A really good lunch.
Once, at a work meeting, the venue we went to supplied us with a very fancy lunch and on that day I had the most incredible Mediterranean Salad. It took me like three days to stop talking about it and even longer to stop thinking about it and I knew it was only a matter of time before I attempted to recreate it with a twist of my own.
[Enter: meat, meat and more meat]
Honestly, can you really say you’ve eaten anything if there’s no meat inside?
(Please vegetarians/vegans shouldn’t come and kill me- you don’t have to add meat to this salad)
If you do decide to add meat, however, I’d suggest white meat or fish. The venue served the salad with salmon (which was delicious) and it also went really well with the pork belly I made (even though pork is technically red meat). I imagine it would also go very well with chicken or turkey.
The thing that excited me the most about this recipe was the use of nuts!
I usually only eat nuts on their own as a snack, or in food like cereal or chocolate but other than in a few Asian dishes, I’ve never really eaten nuts as part of the main meal. So this definitely added to the appeal of trying to recreate the recipe as it would be something I hadn’t cooked before.
And let me tell you; it was sensational.
And super quick to make!
- Pork Belly, cut into bitesize chunks
- Broccoli, top cut into small florets
- 25g Sundried Tomatoes, chopped into small pieces
- 50g feta cheese, crumbled
- A handful of mixed nuts, ground in a pestle and mortar briefly to break up into smaller chunks
- 1 tsp Rapeseed Oil
- 1/2 Garlic Clove, chopped finely
- Rosemary, sprinkle
- Black Pepper, using a mill
- 1 seasoning cube (Maggi/Knorr)
- 2 tbsp Balsamic Vinegar
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Manuka Honey
- Italian Herbs
Prep time – 10 mins
- In a bowl, place the pork belly and season with rapeseed oil, garlic, rosemary, black pepper and seasoning cube.
- Mix together and leave to marinate for 10 minutes.
- Prepare the salad ingredients as listed above (do not mix together yet).
Cooking time – 25 mins
- Preheat the oven to 175 degrees (gas mark 4)
- Place the pork belly on a foil-lined oven tray and leave to cook for 15 minutes, then turn the pork belly and leave to cook for a further 10 minutes.
- In the meantime, blanch the broccoli florets in boiling water for 4 minutes and drain well.
- Mix the broccoli together with the sundried tomatoes, red onion, feta cheese and mixed nuts in a bowl.
- To create the dressing for the salad, mix the balsamic vinegar, extra virgin olive oil, manuka honey and a pinch of Italian herbs.
- Once the pork is ready, serve with the salad and drizzle the dressing on top.
Extra tip: if you like sweet meats as I do, when you take the pork belly out of the oven to turn over, glaze with some honey for an extra kick.